Whenever I feel there is a missing component in my meal, I often turn to Tamagoyaki. This classic Japanese side is colorful, protein-rich, and my family loves it. Today, I’m sharing a Tokyo-style Japanese Sweet Rolled Omelet (Omelette) or Atsuyaki Tamago (厚焼き玉子). You might have seen this omelet made by Master in Netflix® show – Midnight Diner: Tokyo Stories. You can find a version of Sweet Rolled Omelet featured in Season 2, Episode 9.
What is Japanese Rolled Omelet (Omelette)
Japanese rolled omelet literally means ‘fried/grilled egg’, and it is made by rolling thin layers of seasoned egg mixture in a frying pan, on the top of the other, and then shaped into a distinctive log. It is then cut into smaller slices that resemble gold bars. Tamagoyaki makes a dynamite dish. You can serve it as a Japanese-style breakfast, as a side for your bento box, or as a topping for sushi, or eat it as a snack! In Japan, not every tamogoyaki is created equally though. Different regions have their own versions, and they go by different names too. The biggest difference is tamagoyaki made in Kanto (Tokyo) region is sweet and the ones in the Kaisai (Osaka) region is barely sweet at all. There are also a few other variations, so let’s take a look.
Tamagoyaki 玉子焼き (卵焼き)
The name ‘tamagoyaki’ is used as a generic name for Japanese rolled omelet. Although the word implies general ‘fried egg’, most people understand tamagoyaki as a rolled omelete.
Atsuyaki Tamago 厚焼き玉子
This type of tamagoyaki is enjoyed mostly in Kanto (Tokyo) area. Atsuyaki (厚焼き) literally means ‘thick and grilled.’The characteristics are:
Sweet.Darker in color due to seasoning.Thick and solid in texture. Sweet dashi (called kanro dashi) is added to the egg mixture. This sweet omelet is made with dashi, sugar, and soy sauce.Often made in a square tamagoyaki pan.
Dashimaki Tamago だし巻き玉子
Dashimaki Tamago is a classic tamagoyaki enjoyed in Kansai (Osaka) area. Traditionally, it’s a rolled omelet made with just the egg and dashi (Japanese soup stock). Depending on regions, a small amount of seasoning (sugar and soy sauce) is added. Dashimaki literally means ‘soup stock and rolled’ so if you don’t include dashi, you can’t call it dashimaki. The characteristics are:
Strong dashi flavor.Light in color.Soft pillowy in texture.Made in a rectangular tamagoyaki pan.
Add-on: Variety of Ingredients
Besides eggs, dashi, and seasoning, homemade tamagoyaki sometimes includes a wide variety of ingredients such as cheese, green onions, spinach, nori seaweed, and shirasu (small white fish). It may be seasoned with mentsuyu (noodle soup base) instead of dashi or soy sauce.
Kanro Dashi – Sweet Dashi
This golden liquid is called Kanro Dashi (甘露だし) in Japanese, but let’s just call it Sweet Dashi. The soup stock is a simple mixture of dashi, sugar, soy sauce, and salt, which is used to make the Tokyo-style Sweet Rolled Omelet (Atsuyaki Tamago) that I’m sharing here. I usually make one batch (recipe below) and use the sweet dashi throughout the week. Any leftover can be used as a base in simmered foods or braised vegetables. If you make tamagoyaki regularly, having this sweet dashi stashed away in the pantry will get you quicker to your meal prep.
3 Helpful Cooking Tools
1. Tamagoyaki Pan
Kanto-style Tamagoyaki is made in a square tamagoyaki pan. Meanwhile, Kansai style is made in a rectangular pan, which makes it easy to roll up tamagoyaki made with more liquid (dashi).
No tamagoyaki pan?
No worries! I’ve made the rolled omelet with a round frying pan many times and it works just fine. The drawbacks are mainly appearance:
It would be flatter – A round pan is typically wider and bigger than a Tamagoyaki pan so it will require more egg mixture to make each layer. If you use the same recipe, you will end up with a flatter rolled egg.It would be uneven – Because each layer of egg is rolled from a round shape, it’s natural that both ends don’t have complete layers of egg. The center of the tamagoyaki will still look nice.It would be looser – The curved edges of a round frying pan less ideal to “tighten up” the egg rolls.
Check out this picture below. As you see, it’s all related to the “look” of the tamagoyaki. Even with a regular frying pan, you can still make pretty good tamagoyaki! The trick is to increase the egg mixture to create a complete look.
2. Long Cooking Chopsticks
Once you get used to making tamagoyaki, you will learn how to make it with chopsticks. Till then, there is absolutely no shame to use a spatula.
3. Bamboo Sushi Mat (Makisu)
To give your rolled omelet the final touch up, a bamboo sushi mat called makisu comes in handy. While your tamagoyaki is still hot, place it on the bamboo mat and gently roll up to perfect the shaping.
Quick Overview: How to Make Sweet Rolled Omelet
1. Make sweet dashi
Make good dashi first, and mix with sugar, soy sauce, and a bit of salt. The key is to make this Sweet Dashi ahead of time in a big batch. The sugar is completely dissolved, so it will distribute nicely into the egg mixture.
2. Prepare egg mixture
I made the 1:1 ratio so you will need 1 tablespoon of sweet dashi for 1 large egg. Don’t over mix the egg yolks and egg whites.
3. Start rolling!
Detailed step-by-step instructions are provided in the recipe card below.
4. Rest in sushi mat.
Wrap the hot tamagoyaki in the bamboo sushi mat to mold into a proper shape.
5. Cut into thick slices.
My tamagoyaki pan is 6 x 6 inches (15 x 15 cm), so I cut into 1 inch thickness. Feel free to adjust the thickness.
Final Cooking Tips
Practice, practice, practice – I can’t tell you enough. I started making tamagoyaki since middle school. Yet, when I take a long break, my rolling skill gets rusty. After making more tamagoyaki (on consecutive days), I get the cooking rhythm back. Don’t get discouraged even after trying a couple of times. You just need a little more practice. Figure out what works for you – Despite my tutorial and tips, the result comes down to your own pan, heating element, and skill. Each plays a role, so pay attention to the details. Be flexible and adapt my technique to what you have.
What to Serve with Tamagoyaki
Tamagoyaki is really a versatile side, but I think it is extra special when enjoyed in a traditional Japanese-style breakfast. If you’re up for a hearty Japanese breakfast, try it on a weekend! Here are some ideas to serve tamogoyaki with:
Steamed RiceSalted Salmon Spinach gomaae or Green Bean Shiraae Tsukemono (Japanese Pickles)Miso Soup
Of course, all these dishes can be prepared ahead of time, so you’re not spending the whole morning cooking everything at once. Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
