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Japanese Rolled Omelet (Tamagoyaki)

Learn the ultimate homemade tamagoyaki recipe from culinary master Masahiro Kasahara. This guide explains two classic styles: the sweet Kanto-style and the dashi-infused Kansai-style dashimaki tamago. Perfect for bento boxes, recreate these fluffy and delicious rolled omelets at home!

📖Cooking Basics

yaki（ramen）

dry（tantanmen）

Steps

Prepare the Kanto-style seasoning mixture. In a bowl, combine dashi broth 60cc, dark soy sauce 2 tsp, cooking sake (rice wine) 1 tbsp, and sugar 2.5 tbsp. Mix well until the sugar is completely dissolved.
🕒 02:26
Make the Kanto-style egg mixture. Crack 4 eggs into a separate bowl. Beat the eggs, cutting through the whites without creating too much foam. Combine this with the seasoning mixture from Step 1.
🕒 03:10
Prepare the Kansai-style seasoning mixture. In a bowl, combine dashi broth 120cc, light soy sauce 2 tsp, salt 1.5 pinches, and mirin (sweet rice wine) 2 tsp. Mix until the salt is dissolved.
🕒 03:49
Create the Kansai-style egg mixture. Crack 4 eggs into another bowl and beat them, cutting through the whites. Combine this with the seasoning mixture from Step 3. Strain the mixture through a sieve. [Key Tip!] For Kansai-style, strain the egg mixture through a sieve to achieve a smooth texture. Kanto-style does not require straining.
🕒 04:31
Heat and oil the tamagoyaki pan. Heat the tamagoyaki pan over medium heat. Generously coat with vegetable oil, then wipe with a paper towel. Repeat this process. [Key Tip!] Thoroughly heating the pan and oiling it prevents the egg from sticking.
🕒 05:40
Cook the Kanto-style tamagoyaki. Pour about 1/5 of the egg mixture into the tamagoyaki pan. As the edges cook, pop any bubbles that form.
🕒 06:28
Once the egg mixture is almost dry, roll it from the back towards you. Lightly oil the front of the pan, move the rolled omelet to the back, and oil the back side.
🕒 07:18
Pour in the second ladle of egg mixture, ensuring it flows under the rolled omelet. Pop any bubbles and, once the surface is dry, roll it from back to front. Repeat this process about 5 times, or until all the egg mixture is used.
🕒 07:52
Shape the tamagoyaki. While cooking, use the corners of the tamagoyaki pan to shape the omelet and achieve your desired level of browning. [Key Tip!] Adjust the heat by raising and lowering the pan to maintain a consistent temperature. Don't be afraid of slight browning by using too low a heat; cook with moderate heat.
🕒 09:06
Cut the Kanto-style tamagoyaki into bite-sized pieces, arrange on a plate, and serve with grated daikon radish (to taste).
🕒 11:05
Cook the Kansai-style tamagoyaki. Oil the tamagoyaki pan and pour in about 1/5 of the egg mixture. As the edges set, pop any bubbles. [Key Tip!] For Kansai-style, do not aim for browning; cook slowly over very low heat.
🕒 13:10
When the egg mixture is dry, roll it towards you. Repeat this process about 5 times until all the egg mixture is used. Once cooked, transfer to a bamboo mat to cool. [Key Tip!] Rolling the omelet while gently twisting chopsticks makes it easier to roll without lifting the pan.
🕒 15:10
Cut the Kansai-style tamagoyaki into bite-sized pieces and arrange on a plate.
🕒 17:47