20 Fluffy Tamagoyaki Recipes for Breakfast

There’s something magical about starting your day with tamagoyaki, Japan’s beautifully rolled omelet that transforms simple eggs into a culinary delight. Whether you’re new to Japanese cooking or looking to expand your breakfast repertoire, these 20 fluffy recipes will bring restaurant-quality elegance to your morning table. Get ready to discover sweet, savory, and everything-in-between variations that will make you excited to wake up and cook!

Classic Sweet Tamagoyaki

Rarely does a simple egg dish achieve such elegant complexity. This Japanese rolled omelet balances sweet and savory notes with a delicate, layered texture that transforms breakfast into an art form. Mastering tamagoyaki requires precise technique but rewards with impressive results.

Ingredients

– 4 pasture-raised eggs, lightly beaten
– 2 tablespoons granulated sugar
– 1 tablespoon premium soy sauce
– 1 tablespoon mirin
– 1 teaspoon dashi powder
– 2 tablespoons clarified butter

Instructions

1. Combine 4 pasture-raised eggs, lightly beaten, with 2 tablespoons granulated sugar in a medium bowl.
2. Whisk vigorously for 90 seconds until sugar completely dissolves and mixture becomes pale yellow.
3. Add 1 tablespoon premium soy sauce, 1 tablespoon mirin, and 1 teaspoon dashi powder to the egg mixture.
4. Strain the combined mixture through a fine-mesh sieve into a clean bowl to remove chalazae and ensure smooth texture.
5. Heat a rectangular tamagoyaki pan over medium heat until water droplets sizzle immediately upon contact.
6. Brush the heated pan with 1 teaspoon clarified butter using a silicone brush.
7. Pour just enough egg mixture to cover the pan bottom in a thin, even layer.
8. Cook for 45 seconds until the bottom sets but the surface remains slightly wet.
9. Roll the cooked layer tightly toward you using chopsticks, creating the first cylinder.
10. Push the rolled cylinder to the far side of the pan away from the handle.
11. Brush the exposed pan surface with another 1 teaspoon clarified butter.
12. Pour another thin layer of egg mixture, lifting the existing roll to allow new mixture underneath.
13. Cook for 40 seconds until nearly set, then roll the existing cylinder over the new layer toward you.
14. Repeat steps 11-13 until all egg mixture is used, applying clarified butter between each layer.
15. Transfer the completed tamagoyaki to a bamboo rolling mat.
16. Shape the tamagoyaki into a tight rectangular log by applying gentle pressure with the mat.
17. Let the tamagoyaki rest for 5 minutes before slicing to allow layers to set properly.
18. Cut the tamagoyaki into 1-inch thick slices using a sharp, wet knife for clean edges.

Here’s why this technique creates such remarkable texture: the repeated rolling builds delicate, distinct layers that remain tender and moist. The subtle sweetness from mirin perfectly balances the umami depth of dashi and soy sauce. Serve these golden slices alongside steamed rice for breakfast, or slice them thinner to top sushi rice bowls for an elegant lunch presentation.

Savoury Dashi Tamagoyaki

Effortlessly elegant, this Japanese rolled omelet delivers umami depth through kombu-infused dashi. Savoury Dashi Tamagoyaki requires precise technique but rewards with silky, layered perfection. Master the roll for a versatile dish that elevates breakfast or bento.

Ingredients

• 4 pasture-raised eggs, lightly beaten
• 1/2 cup first-extraction dashi
• 1 tbsp usukuchi soy sauce
• 1 tsp mirin
• 1/4 tsp fine sea salt
• 1 tbsp rendered duck fat

Instructions

1. Whisk eggs in a bowl until uniform but not frothy, about 30 seconds.
2. Combine dashi, soy sauce, mirin, and salt in a separate vessel.
3. Gradually pour dashi mixture into eggs while whisking constantly.
4. Strain egg-dashi blend through a fine-mesh sieve into a spouted cup.
5. Heat an 8-inch rectangular tamagoyaki pan over medium-low heat to 300°F.
6. Brush pan surface with 1 tsp duck fat using a silicone basting brush.
7. Pour a thin layer of egg mixture to just coat the pan bottom.
8. Puncture any large air bubbles immediately with a toothpick.
9. Cook until surface is 80% set but still glossy, about 45 seconds.
10. Roll cooked layer tightly toward the pan’s far edge using chopsticks.
11. Push rolled portion to the far side and re-grease exposed pan with 1 tsp duck fat.
12. Lift the roll slightly to let raw egg flow underneath for seamless adhesion.
13. Pour another thin layer of egg mixture, tilting pan to cover entire surface.
14. Cook until bottom sets but top remains slightly wet, about 40 seconds.
15. Roll existing omelet forward over the new layer, maintaining cylindrical shape.
16. Repeat steps 11–15 until all egg mixture is used, greasing pan between layers.
17. Transfer completed roll to a bamboo sushi mat lined with parchment paper.
18. Shape roll into a firm rectangular log by tightening the mat gently.
19. Rest wrapped omelet for 5 minutes at room temperature to set layers.
20. Unwrap and slice into 1-inch thick pieces with a sharp, wet knife.

Unbelievably tender with a subtle oceanic sweetness, each slice reveals concentric golden layers. The dashi permeates the egg with a clean umami that pairs beautifully with pickled ginger or a sprinkle of shichimi togarashi. Serve chilled in bento boxes or warm over steamed rice for contrasting textures.

Cheesy Tamagoyaki Roll

Keeping weeknight dinners exciting just got easier with this Japanese-inspired rolled omelet. Known as tamagoyaki, this version gets a decadent twist with melted cheese woven between delicate egg layers. Perfect for breakfast, bento boxes, or a quick protein-packed snack.

Ingredients

– 4 large pasture-raised eggs, lightly beaten
– 1 tablespoon whole milk
– 1 teaspoon granulated sugar
– 1/2 teaspoon fine sea salt
– 1/4 cup shredded Gruyère cheese
– 1 tablespoon clarified butter
– 1 tablespoon neutral oil
– 1 tablespoon mirin
– 1 teaspoon soy sauce

Instructions

1. Combine 4 large pasture-raised eggs, lightly beaten, 1 tablespoon whole milk, 1 teaspoon granulated sugar, 1/2 teaspoon fine sea salt, 1 tablespoon mirin, and 1 teaspoon soy sauce in a mixing bowl.
2. Whisk the egg mixture vigorously for 60 seconds until fully homogenized and slightly frothy.
3. Strain the egg mixture through a fine-mesh sieve into a clean bowl to remove chalazae and ensure silkiness.
4. Heat a rectangular tamagoyaki pan or small nonstick skillet over medium-low heat until a water droplet sizzles immediately.
5. Brush the pan surface with 1 teaspoon clarified butter using a silicone pastry brush.
6. Pour a thin layer of egg mixture to just coat the pan bottom, tilting to distribute evenly.
7. Cook for 45 seconds until the bottom sets but the surface remains slightly wet.
8. Sprinkle 1 tablespoon shredded Gruyère cheese evenly over the cooked egg layer.
9. Roll the set egg layer tightly from one end to the other using chopsticks or a spatula.
10. Push the rolled egg to the far side of the pan away from the handle.
11. Brush the exposed pan surface with another 1 teaspoon clarified butter.
12. Pour another thin layer of egg mixture, lifting the existing roll to let uncooked mixture flow underneath.
13. Cook for 40 seconds until the new layer sets but remains slightly tacky on top.
14. Roll the omelet toward yourself, incorporating the new layer around the existing roll.
15. Repeat steps 11-14 until all egg mixture and remaining 3 tablespoons shredded Gruyère cheese are used.
16. Transfer the completed roll to a bamboo sushi mat.
17. Shape the roll into a tight rectangular log by pressing gently with the mat.
18. Rest the wrapped tamagoyaki for 5 minutes to set the layers and redistribute heat.
19. Unwrap and slice into 1-inch thick rounds using a sharp knife wiped clean between cuts.

Resulting in a visually stunning spiral of golden egg and melted cheese, this tamagoyaki offers contrasting textures of tender custard and gooey pockets. The subtle sweetness from mirin balances the salty Gruyère beautifully. Try serving these slices over steamed rice with pickled ginger or stacking them in a breakfast sandwich with crisp bacon.

Green Onion Tamagoyaki

Oval-shaped and subtly sweet, this Japanese rolled omelet makes an elegant breakfast or bento box addition. Green onions add fresh bite to the delicate layers. You’ll need just a few quality ingredients for impressive results.

Ingredients

– 4 pasture-raised eggs, lightly beaten
– 2 tablespoons dashi stock
– 1 teaspoon granulated sugar
– 1/2 teaspoon usukuchi soy sauce
– 1/4 teaspoon fine sea salt
– 2 tablespoons clarified butter
– 1/4 cup finely sliced green onions

Instructions

1. Combine beaten eggs, dashi stock, sugar, soy sauce, and salt in a mixing bowl.
2. Whisk mixture vigorously for 30 seconds until fully emulsified and slightly frothy.
3. Fold in sliced green onions with a rubber spatula until evenly distributed.
4. Heat a 10-inch rectangular tamagoyaki pan over medium-low heat to 300°F.
5. Brush pan surface with 1 teaspoon clarified butter using a silicone pastry brush.
6. Pour just enough egg mixture to coat pan bottom in a thin layer, about 1/4 cup.
7. Cook for 45 seconds until surface appears set but still slightly glossy.
8. Use chopsticks to roll cooked egg from far end toward yourself, creating a tight cylinder.
9. Push rolled egg to far side of pan and brush exposed surface with 1 teaspoon clarified butter.
10. Pour another 1/4 cup egg mixture beneath the rolled egg, lifting slightly to connect layers.
11. Cook for 40 seconds until new layer sets, then roll entire omelet toward yourself again.
12. Repeat buttering and layering process until all egg mixture is used, about 4-5 layers total.
13. Transfer completed tamagoyaki to a bamboo rolling mat and shape into a rectangular log.
14. Rest wrapped omelet for 5 minutes to set structure before slicing.
15. Cut into 1-inch thick slices using a sharp knife wiped clean between cuts.
Flaky yet moist layers reveal alternating bands of golden egg and green onion. The subtle sweetness balances the savory dashi undertones. Serve warm with steamed rice or chilled in lunch boxes, where the clean slices showcase the intricate spiral pattern.

Spicy Sriracha Tamagoyaki

Haven’t you been searching for that perfect breakfast upgrade? This spicy sriracha tamagoyaki delivers bold flavor in a deceptively simple package. It’s the Japanese rolled omelet you never knew you needed.

Ingredients

– 4 pasture-raised eggs, lightly beaten
– 2 tablespoons whole milk
– 1 tablespoon sriracha sauce
– 1 teaspoon tamari
– 1/2 teaspoon granulated sugar
– 1/4 teaspoon fine sea salt
– 2 teaspoons clarified butter
– 1 tablespoon finely chopped scallions

Instructions

1. Combine 4 pasture-raised eggs, 2 tablespoons whole milk, 1 tablespoon sriracha sauce, 1 teaspoon tamari, 1/2 teaspoon granulated sugar, and 1/4 teaspoon fine sea salt in a medium bowl.
2. Whisk mixture vigorously for 45 seconds until fully emulsified and slightly frothy.
3. Heat a rectangular tamagoyaki pan over medium-low heat until surface temperature reaches 325°F.
4. Brush pan surface with 1/2 teaspoon clarified butter using a silicone pastry brush.
5. Pour one-quarter of egg mixture into pan, tilting to create an even layer.
6. Cook for 90 seconds until bottom sets but surface remains slightly wet.
7. Sprinkle one-quarter of 1 tablespoon finely chopped scallions across the egg surface.
8. Roll cooked egg layer tightly from one end using chopsticks, creating the first roll.
9. Push completed roll to the far end of the pan.
10. Brush exposed pan surface with another 1/2 teaspoon clarified butter.
11. Pour another quarter of egg mixture into pan, lifting the existing roll to let new mixture flow underneath.
12. Cook for 90 seconds until new layer sets with a moist surface.
13. Sprinkle another quarter of scallions across the new layer.
14. Roll the entire omelet toward yourself, incorporating the new layer.
15. Repeat steps 10-14 twice more with remaining egg mixture and scallions.
16. Transfer completed tamagoyaki to a cutting board.
17. Rest for 3 minutes to allow internal structure to set.
18. Slice into 1-inch thick rounds using a sharp, wet knife.

Getting those distinct layers requires patience with temperature control. The finished tamagoyaki boasts a firm yet tender texture with visible spiral patterns. Serve warm over steamed rice or chill for protein-packed bento boxes. That subtle heat from sriracha builds gradually with each bite.

Miso-Glazed Tamagoyaki

Keeping traditional Japanese tamagoyaki simple yet sophisticated, this miso-glazed version delivers savory depth with minimal effort. Key to achieving the signature layered texture is mastering the rolling technique while the pan remains at consistent medium heat. Perfect for breakfast bento or elegant appetizer plating, this versatile egg dish elevates everyday ingredients.

Ingredients

– 4 pasture-raised eggs, lightly beaten
– 1 tablespoon white miso paste
– 2 teaspoons granulated sugar
– 1 tablespoon mirin
– 1 teaspoon rice vinegar
– 2 tablespoons clarified butter
– 1 tablespoon neutral oil
– ¼ teaspoon fine sea salt

Instructions

1. Combine white miso paste, granulated sugar, mirin, and rice vinegar in a small bowl, whisking until completely smooth.
2. Pour lightly beaten pasture-raised eggs into a measuring cup with a spout for controlled pouring.
3. Heat a rectangular tamagoyaki pan over medium heat (350°F surface temperature).
4. Brush pan surface with clarified butter using a silicone pastry brush.
5. Pour a thin layer of egg mixture to just coat the pan bottom, tilting to distribute evenly.
6. Cook for 45 seconds until surface appears set but still slightly moist.
7. Roll cooked egg layer toward you using chopsticks, creating the first layer.
8. Push rolled egg to the far side of the pan, away from the handle.
9. Brush exposed pan surface with more clarified butter before adding the next egg layer.
10. Pour another thin layer of egg mixture, lifting the existing roll to let uncooked egg flow underneath.
11. Cook for 40 seconds until new layer sets, then roll the existing omelet over the fresh layer toward you.
12. Repeat steps 8-11 until all egg mixture is used, maintaining medium heat throughout.
13. Transfer completed tamagoyaki to a cutting board and brush all surfaces with the miso glaze.
14. Slice into 1-inch thick pieces using a sharp knife wiped clean between cuts.
15. Arrange slices on a serving plate and drizzle with remaining glaze.

Creating distinct, tender layers relies on working quickly while the pan maintains 350°F. Clarified butter prevents burning during the extended cooking process. The miso glaze caramelizes slightly on the warm tamagoyaki, developing complex umami notes that balance the eggs’ richness. Serve warm with pickled ginger or at room temperature over sushi rice for a complete meal.

Tamagoyaki with Crab Stick Filling

Ready to elevate your breakfast game? This Japanese rolled omelet combines sweet, savory layers with delicate crab flavor. Perfect for bento boxes or elegant brunch spreads, it’s surprisingly simple to master with the right technique.

Ingredients

– 4 large pasture-raised eggs, lightly beaten
– 2 tablespoons dashi stock
– 1 teaspoon granulated sugar
– 1/2 teaspoon usukuchi soy sauce
– 1/4 teaspoon fine sea salt
– 1 tablespoon clarified butter
– 3 imitation crab sticks, shredded

Instructions

1. Whisk together beaten eggs, dashi stock, sugar, soy sauce, and salt until fully incorporated.
2. Heat a rectangular tamagoyaki pan over medium-low heat (325°F surface temperature).
3. Brush pan with thin layer of clarified butter using a silicone pastry brush.
4. Pour just enough egg mixture to coat pan bottom, tilting to create even layer.
5. Cook until surface is 80% set but still slightly glossy, about 45 seconds.
6. Place shredded crab sticks along edge closest to you in a tight line.
7. Carefully roll egg layer away from you using chopsticks, forming tight cylinder.
8. Push rolled portion to far side of pan, brushing exposed surface with more butter.
9. Pour another thin layer of egg mixture beneath the roll, lifting slightly to seep underneath.
10. Cook until new layer sets, about 40 seconds, then roll existing omelet toward you.
11. Repeat buttering and layering process until all egg mixture is used, about 4-5 layers total.
12. Transfer completed roll to sushi mat, wrapping tightly to shape while cooling 5 minutes.
13. Slice into 1-inch thick rounds using sharp knife wiped clean between cuts.
Create beautiful cross-sections revealing golden swirls when plated. The layers remain distinct yet tender, with sweet egg balancing the briny crab notes. Serve chilled with pickled ginger or warm over steamed rice for contrasting textures.

Teriyaki Tamagoyaki Bites

These savory-sweet Japanese omelette bites deliver concentrated umami in every tender layer. They’re perfect for bento boxes, appetizer platters, or quick protein-packed snacks that come together in minutes. The technique creates beautiful rolled layers that hold their shape beautifully when sliced.

Ingredients

– 4 pasture-raised eggs, lightly beaten
– 2 tablespoons premium soy sauce
– 1 tablespoon mirin
– 1 teaspoon granulated sugar
– 1 tablespoon clarified butter
– 1 teaspoon toasted sesame seeds
– 2 scallions, finely minced

Instructions

1. Combine 4 lightly beaten pasture-raised eggs, 2 tablespoons premium soy sauce, 1 tablespoon mirin, and 1 teaspoon granulated sugar in a mixing bowl.
2. Whisk the egg mixture vigorously for 45 seconds until fully homogenized and slightly frothy.
3. Heat a rectangular tamagoyaki pan over medium-low heat (325°F surface temperature).
4. Brush the pan surface with ¼ tablespoon clarified butter using a silicone pastry brush.
5. Pour a thin layer of egg mixture to just coat the pan bottom, tilting to distribute evenly.
6. Cook for 45 seconds until the surface appears 80% set but still slightly wet.
7. Roll the cooked egg layer tightly from one end using chopsticks, creating the first roll.
8. Push the completed roll to the far end of the pan away from the handle.
9. Brush the exposed pan surface with another ¼ tablespoon clarified butter.
10. Pour another thin layer of egg mixture, lifting the existing roll to allow new mixture underneath.
11. Cook for 40 seconds until the new layer sets sufficiently to adhere to the existing roll.
12. Roll the entire omelette toward yourself, incorporating the new layer completely.
13. Repeat steps 9-12 twice more until all egg mixture is used, creating multiple distinct layers.
14. Transfer the completed rolled omelette to a cutting board and let rest for 3 minutes.
15. Slice the omelette crosswise into 1-inch thick pieces using a sharp, wet knife.
16. Arrange the sliced tamagoyaki bites on a serving plate.
17. Garnish with 1 teaspoon toasted sesame seeds and 2 finely minced scallions.

Perfectly layered tamagoyaki bites offer a delicate, slightly sweet exterior with savory depth from the teriyaki glaze. The interior remains moist and tender with distinct yellow layers visible in each cross-section. Serve them warm with pickled ginger or chilled alongside steamed rice for contrasting temperatures and textures.

Tamagoyaki with Nori Seaweed

Recently discovered this Japanese rolled omelet that’s become my go-to breakfast upgrade. Tamagoyaki with nori delivers savory-sweet layers in every bite, and it’s surprisingly simple to master with the right technique. Ready your tamagoyaki pan—this method ensures tight, professional rolls every time.

Ingredients

– 4 pasture-raised eggs, lightly beaten
– 1 tablespoon granulated sugar
– 1 teaspoon usukuchi soy sauce
– 1/4 teaspoon fine sea salt
– 1 tablespoon dashi stock
– 1 teaspoon mirin
– 1 sheet toasted nori seaweed
– 2 teaspoons clarified butter

Instructions

1. Whisk together 4 pasture-raised eggs, 1 tablespoon granulated sugar, 1 teaspoon usukuchi soy sauce, 1/4 teaspoon fine sea salt, 1 tablespoon dashi stock, and 1 teaspoon mirin until fully incorporated but not frothy.
2. Heat a rectangular tamagoyaki pan over medium-low heat (325°F) and brush with 1/2 teaspoon clarified butter using a silicone brush.
3. Pour a thin layer of egg mixture to just coat the pan bottom, tilting to spread evenly.
4. Place 1 sheet toasted nori seaweed on the set egg layer before it fully cooks, pressing gently to adhere.
5. When the surface is 80% set but still slightly wet, begin rolling the egg away from you using chopsticks, creating a tight log at the pan’s far end.
6. Push the rolled egg back to the near side of the pan and brush the exposed surface with 1/2 teaspoon clarified butter.
7. Pour another thin layer of egg mixture, lifting the existing roll to let uncooked egg flow underneath.
8. Repeat the rolling process once the new layer is 80% set, incorporating the existing roll to build layered thickness.
9. Continue this process until all egg mixture is used, brushing with remaining clarified butter between layers.
10. Transfer the completed tamagoyaki to a bamboo rolling mat and press gently for 2 minutes to set the cylindrical shape.
11. Slice into 1-inch thick rounds using a sharp knife wiped clean between cuts. The finished tamagoyaki reveals beautiful spiral layers with nori nestled between golden egg folds. Its delicate sweetness balances the umami-rich seaweed, creating a sophisticated texture that’s firm yet tender. Serve warm with pickled ginger or chill for elegant bento box additions.

Kimchi Tamagoyaki Twist

Kimchi brings vibrant tang and subtle heat to the classic Japanese rolled omelet, creating a surprisingly addictive fusion breakfast. Keep your non-stick pan well-seasoned and your mise en place ready for seamless assembly. This savory-sweet spiral delivers bold flavor in every elegant slice.

Ingredients

– 4 large pasture-raised eggs, lightly beaten
– ½ cup finely chopped napa cabbage kimchi, drained
– 1 tablespoon unsalted butter, clarified
– 1 teaspoon granulated sugar
– ½ teaspoon diamond crystal kosher salt
– 1 teaspoon toasted sesame oil
– 2 tablespoons finely sliced scallions

Instructions

1. Combine beaten eggs, kimchi, sugar, salt, and sesame oil in a medium bowl, whisking until fully incorporated.
2. Heat an 8-inch non-stick square tamagoyaki pan over medium-low heat (325°F surface temperature).
3. Brush pan with clarified butter using a silicone pastry brush, ensuring complete coverage.
4. Pour a thin layer of egg mixture (approximately ¼ cup) to coat the pan bottom evenly.
5. Cook for 45 seconds until edges set but surface remains slightly wet.
6. Using chopsticks, gently roll the cooked egg from the far edge toward you, creating a tight cylinder.
7. Push the rolled egg to the far side of the pan and re-brush the exposed surface with clarified butter.
8. Pour another ¼ cup of egg mixture, lifting the existing roll to allow new layer to flow underneath.
9. Cook for 50 seconds until new layer sets, then roll the entire omelet toward you again.
10. Repeat steps 7-9 until all egg mixture is used, maintaining consistent medium-low heat.
11. Transfer completed tamagoyaki to a bamboo rolling mat and shape into a firm rectangular log.
12. Rest for 3 minutes before slicing into ¾-inch thick pieces with a sharp, wet knife.
13. Garnish with sliced scallions and serve immediately.
Buttery layers yield to a tender, slightly springy texture with pockets of kimchi crunch. The fermented tang cuts through the egg’s richness while subtle sweetness balances the heat. Serve over steamed rice with nori strips or tuck into breakfast sandwiches for an umami-packed morning upgrade.

Tamagoyaki Sandwich with Pickled Radish

Tamagoyaki brings Japanese breakfast elegance to lunchboxes with this layered sandwich. This version balances sweet rolled omelet with sharp pickled radish between soft milk bread slices for satisfying texture contrast.

Ingredients

– 4 large pasture-raised eggs, lightly beaten
– 2 tbsp granulated sugar
– 1 tbsp usukuchi soy sauce
– 1 tsp dashi powder dissolved in 2 tbsp water
– 1 tbsp clarified butter
– ½ cup quick-pickled daikon radish, thinly julienned
– 4 slices shokupan milk bread
– 2 tbsp kewpie mayonnaise

Instructions

1. Whisk eggs, sugar, soy sauce, and dashi mixture in bowl until fully incorporated with no visible streaks.
2. Heat rectangular tamagoyaki pan over medium-low heat (325°F surface temperature), brushing with clarified butter using silicone brush.
3. Pour thin layer of egg mixture to coat pan bottom, tilting to distribute evenly before it sets.
4. When surface appears 80% set with wet sheen, roll cooked layer toward you using chopsticks, maintaining tight cylindrical shape.
5. Push rolled egg to pan’s far side, re-brush exposed surface with clarified butter.
6. Pour another thin egg layer beneath rolled portion, lifting slightly to let raw mixture flow underneath.
7. Repeat rolling process 3-4 times until all egg mixture is used, forming multi-layered rectangular omelet.
8. Transfer tamagoyaki to cutting board, rest 5 minutes before slicing into ½-inch thick pieces.
9. Toast shokupan bread slices to golden-brown with firm crust.
10. Spread 1 tbsp kewpie mayonnaise evenly on two bread slices.
11. Arrange tamagoyaki slices in single layer over mayonnaise-covered bread.
12. Top with pickled daikon radish distributed evenly across omelet layer.
13. Close sandwiches with remaining bread slices, pressing gently to adhere.
14. Trim crusts using serrated knife for clean edges, slice diagonally into triangles. Our tamagoyaki sandwich delivers contrasting textures—fluffy layered omelet against crisp pickled radish and soft milk bread. The sweet-savory egg profile balances beautifully with the radish’s acidic crunch. Serve chilled for picnic lunches or warm briefly for comforting breakfast sandwiches.

Bacon-Wrapped Tamagoyaki

You’ve probably never thought to wrap bacon around tamagoyaki, but this savory-sweet mashup is about to become your new brunch obsession. Yield: 4 servings.

Ingredients

• 6 slices thick-cut applewood-smoked bacon
• 4 pasture-raised eggs, lightly beaten
• 1 tbsp mirin
• 1 tsp usukuchi soy sauce
• 1 tsp granulated sugar
• 1 tbsp clarified butter
• 1 tbsp thinly sliced scallions

Instructions

1. Lay bacon slices flat on a parchment-lined baking sheet and partially bake at 375°F for 12 minutes until pliable but not crisp.
2. Whisk eggs, mirin, usukuchi soy sauce, and sugar in a bowl until fully incorporated.
3. Heat a rectangular tamagoyaki pan over medium-low heat and brush with clarified butter.
4. Pour a thin layer of egg mixture into the pan, tilting to coat evenly.
5. Cook for 45 seconds until the bottom sets but the top remains slightly wet.
6. Using chopsticks, roll the cooked egg layer from one end of the pan to the other.
7. Push the rolled egg to the far side of the pan and brush the exposed surface with more clarified butter.
8. Pour another thin layer of egg mixture, lifting the existing roll to let uncooked egg flow underneath.
9. Repeat steps 5–8 until all egg mixture is used, forming a layered rectangular roll.
10. Transfer the tamagoyaki to a cutting board and let rest for 2 minutes.
11. Wrap the warm tamagoyaki tightly with the partially cooked bacon slices, overlapping slightly.
12. Return the bacon-wrapped roll to the pan seam-side down and cook over medium heat for 3–4 minutes per side until bacon is crisp and caramelized.
13. Slice into 1-inch thick pieces and garnish with thinly sliced scallions.

Zesty, salty bacon encases the delicate, slightly sweet layers of tamagoyaki, creating a textural contrast between crisp exterior and tender interior. Serve over steamed rice with a drizzle of spicy mayo or pack cold for a standout bento box addition.

Matcha-Infused Tamagoyaki

Yield a vibrant twist on Japanese rolled omelets with matcha’s earthy notes. This version balances umami and subtle bitterness in delicate layers. Perfect for breakfast bento or elegant appetizer plating.

Ingredients

– 4 pasture-raised eggs, lightly beaten
– 1 tablespoon ceremonial-grade matcha powder
– 1 tablespoon granulated sugar
– 1 teaspoon usukuchi soy sauce
– 2 tablespoons dashi stock
– 1 tablespoon clarified butter

Instructions

1. Sift matcha powder into a medium mixing bowl to eliminate clumps.
2. Gradually whisk dashi stock into matcha until a smooth paste forms.
3. Incorporate lightly beaten eggs, granulated sugar, and usukuchi soy sauce into matcha mixture.
4. Strain the egg mixture through a fine-mesh sieve to ensure silkiness.
5. Heat a rectangular tamagoyaki pan over medium-low heat (325°F surface temperature).
6. Brush pan with clarified butter using a silicone pastry brush.
7. Pour a thin layer of egg mixture to barely coat the pan bottom.
8. Cook until surface is 80% set but still glossy, about 45 seconds.
9. Roll the set egg layer tightly toward you using chopsticks.
10. Push rolled egg to the far side of the pan.
11. Re-brush exposed pan surface with clarified butter.
12. Pour another thin layer of egg mixture, lifting previous roll to flow underneath.
13. Cook until bottom sets, about 30 seconds, then roll toward you incorporating previous layer.
14. Repeat steps 10-13 until all egg mixture is used, maintaining pan temperature.
15. Transfer completed roll to a bamboo sushi mat.
16. Shape into a rectangular log by gently pressing with mat for 2 minutes.
17. Rest at room temperature for 5 minutes before slicing.
18. Cut into 1-inch thick slices using a sharp knife wiped clean between cuts.

Expect delicate jade-green layers with a subtly sweet, umami-forward profile. The texture remains custardy yet firm enough for clean slicing. Serve chilled with pickled ginger or warm over steamed rice for contrasting temperatures.

Tamagoyaki Sushi Rolls

Just when you thought sushi couldn’t get more comforting, tamagoyaki rolls enter the scene. Japanese rolled omelet meets seasoned sushi rice in this handheld delight. Perfect for bento boxes or elegant appetizers, these rolls deliver sweet-savory satisfaction in every bite.

Ingredients

– 4 pasture-raised eggs, lightly beaten
– 1 tablespoon granulated sugar
– 1 teaspoon usukuchi soy sauce
– 1/2 teaspoon dashi powder
– 1 tablespoon clarified butter
– 2 cups freshly cooked sushi rice
– 2 tablespoons seasoned rice vinegar
– 4 sheets nori seaweed
– 1/2 cup julienned English cucumber
– 1/4 cup pickled ginger strips

Instructions

1. Whisk eggs, sugar, soy sauce, and dashi powder in a bowl until fully incorporated.
2. Heat a rectangular tamagoyaki pan over medium heat to 325°F.
3. Brush pan with clarified butter using a silicone pastry brush.
4. Pour 1/4 of egg mixture into pan, tilting to create an even layer.
5. Cook for 45 seconds until surface appears matte but not browned.
6. Roll cooked egg toward pan’s far end using chopsticks.
7. Push rolled egg to pan’s far side and brush exposed surface with butter.
8. Pour another 1/4 egg mixture beneath rolled egg, lifting slightly to connect layers.
9. Repeat rolling process three more times to build a layered omelet.
10. Transfer completed tamagoyaki to a cutting board and cool to room temperature.
11. Gently fold seasoned rice vinegar into sushi rice while rice is still warm.
12. Slice tamagoyaki into 1/2-inch thick rectangular strips.
13. Place nori sheet shiny-side down on a bamboo sushi mat.
14. Spread 1/2 cup seasoned rice evenly over nori, leaving 1-inch border at top.
15. Arrange tamagoyaki strips, cucumber, and ginger horizontally across rice center.
16. Lift mat edge and roll firmly away from you, applying even pressure.
17. Seal nori edge with damp fingertips to secure roll.
18. Repeat with remaining ingredients to create four rolls.
19. Use a sharp knife dipped in vinegar water to slice each roll into 8 pieces.
20. Arrange pieces cut-side up on serving platter.
Slice through these rolls reveals beautiful yellow swirls against white rice. The tamagoyaki’s subtle sweetness balances the rice’s tang while cucumber adds refreshing crunch. Serve with extra ginger and soy sauce for dipping, or pack individual portions for elegant lunchboxes.

Tamagoyaki with Mushroom Filling

Folding delicate layers of seasoned egg around an umami-rich mushroom filling creates this Japanese-inspired breakfast masterpiece. Perfect for meal prep or elegant brunch entertaining, this rolled omelet delivers impressive visual appeal with surprisingly straightforward technique. The key lies in temperature control and patient layering for that signature spiral cross-section.

Ingredients

– 4 pasture-raised eggs, lightly beaten
– 1 tablespoon dashi stock
– 1 teaspoon mirin
– 1/2 teaspoon usukuchi soy sauce
– 1 cup finely chopped shiitake mushrooms
– 1/2 cup finely chopped cremini mushrooms
– 1 tablespoon clarified butter
– 1 teaspoon toasted sesame oil
– 1 tablespoon neutral oil

Instructions

1. Combine beaten eggs, dashi stock, mirin, and usukuchi soy sauce in a liquid measuring cup, whisking until fully incorporated.
2. Heat clarified butter in an 8-inch square tamagoyaki pan over medium heat until shimmering but not smoking.
3. Add shiitake and cremini mushrooms, sautéing for 4-5 minutes until moisture evaporates and edges begin to crisp.
4. Drizzle sesame oil over mushrooms, toss to coat, then transfer to a bowl and wipe pan clean with paper towel.
5. Brush neutral oil across entire pan surface using a silicone pastry brush, reheating over medium-low heat.
6. Pour thin layer of egg mixture (approximately 1/4 cup) to coat pan bottom, tilting to distribute evenly.
7. Cook for 45 seconds until surface appears matte but bottom remains slightly wet, then lift edge with chopsticks to check for pale gold coloration.
8. Roll cooked egg layer tightly toward you using cooking chopsticks, then push to far side of pan.
9. Brush exposed pan surface with more neutral oil before adding another 1/4 cup egg mixture, lifting previous roll to let new layer flow underneath.
10. Repeat rolling process 3 more times, maintaining consistent medium-low heat to prevent browning.
11. Transfer completed roll to bamboo mat, wrapping tightly and applying gentle pressure to form rectangular shape.
12. Unwrap after 3 minutes, slice crosswise into 1-inch pieces using sharp knife wiped between cuts.
Buttery-soft egg layers yield to the earthy mushroom filling with each precise slice. The dashi-mirin seasoning provides subtle sweetness that balances the mushrooms’ deep umami character. Serve warm with pickled ginger or chilled as part of a bento box for contrasting textures.

Sweet Potato Tamagoyaki

Perfectly portable and protein-packed, this Japanese-inspired sweet potato tamagoyaki brings vibrant color and subtle sweetness to your breakfast rotation. Prepare this elegant rolled omelet using a tamagoyaki pan for authentic layering.

Ingredients

• 4 pasture-raised eggs, lightly beaten
• 1/2 cup steamed Japanese sweet potato, mashed until smooth
• 2 tablespoons dashi stock
• 1 tablespoon mirin
• 1 teaspoon usukuchi soy sauce
• 1/2 teaspoon granulated sugar
• 1 tablespoon clarified butter
• 1/4 teaspoon fine sea salt
• 1 teaspoon toasted white sesame seeds

Instructions

1. Whisk together beaten eggs, dashi stock, mirin, usukuchi soy sauce, and granulated sugar in a medium bowl until fully incorporated.
2. Fold mashed sweet potato and fine sea salt into egg mixture until achieving a uniform pale orange hue.
3. Strain mixture through a fine-mesh sieve to eliminate any potato fibers, ensuring silky texture.
4. Heat tamagoyaki pan over medium-low heat until water droplets sizzle upon contact.
5. Brush pan with 1 teaspoon clarified butter using a silicone pastry brush.
6. Pour thin layer of egg mixture to barely coat pan bottom, tilting to distribute evenly.
7. Cook until surface appears matte but remains slightly wet, approximately 45 seconds.
8. Loosen edges with chopsticks and roll omelet toward far side of pan.
9. Push rolled omelet to pan’s far edge and brush exposed surface with remaining clarified butter.
10. Pour another thin layer of egg mixture beneath rolled portion, lifting slightly to connect layers.
11. Repeat rolling process 3-4 times until all mixture is used, maintaining cylindrical shape.
12. Transfer completed roll to bamboo sushi mat and wrap tightly.
13. Rest wrapped tamagoyaki for 5 minutes to set structure before unwrapping.
14. Slice crosswise into 1-inch thick rounds using sharp knife wiped between cuts.
15. Sprinkle toasted white sesame seeds over arranged slices just before serving.

Silky smooth with subtle sweetness, each slice reveals delicate golden layers that hold their shape beautifully. Serve chilled with pickled ginger or warm alongside miso soup for contrasting temperatures. The tamagoyaki’s firm yet tender texture makes it ideal for bento boxes or elegant appetizer plating.

Tamagoyaki Donburi Bowl

Yielding perfectly sweet and savory layers, this Japanese rolled omelet transforms simple ingredients into an elegant bowl meal. Tamagoyaki’s delicate texture and subtle sweetness make it ideal for quick lunches or light dinners when served over steamed rice. You’ll achieve restaurant-quality results with precise temperature control and proper rolling technique.

Ingredients

– 4 pasture-raised eggs, lightly beaten
– 2 tablespoons dashi stock
– 1 tablespoon mirin
– 1 teaspoon granulated sugar
– ¼ teaspoon fine sea salt
– 1 teaspoon neutral oil
– 2 cups steamed Japanese short-grain rice
– 1 sheet nori, julienned
– 2 scallions, thinly sliced

Instructions

1. Combine 4 lightly beaten pasture-raised eggs, 2 tablespoons dashi stock, 1 tablespoon mirin, 1 teaspoon granulated sugar, and ¼ teaspoon fine sea salt in a mixing bowl.
2. Whisk the egg mixture vigorously for 30 seconds until fully emulsified and slightly frothy.
3. Heat a rectangular tamagoyaki pan over medium-low heat until surface temperature reaches 325°F.
4. Brush the heated pan with ¼ teaspoon neutral oil using a silicone pastry brush.
5. Pour a thin layer of egg mixture to barely coat the pan bottom, tilting to distribute evenly.
6. Cook the first layer for 45 seconds until the surface is 80% set but still slightly wet.
7. Roll the cooked egg layer tightly from the far end toward you using chopsticks.
8. Push the rolled egg to the far side of the pan and brush the exposed surface with ¼ teaspoon oil.
9. Pour another thin layer of egg mixture beneath the existing roll, lifting it slightly to allow new mixture to flow underneath.
10. Cook the second layer for 40 seconds until the bottom sets but the top remains moist.
11. Roll the entire omelet toward you, incorporating the new layer completely.
12. Repeat steps 8-11 twice more until all egg mixture is used, maintaining pan temperature at 300-325°F.
13. Transfer the completed tamagoyaki to a cutting board and rest for 2 minutes before slicing.
14. Divide 2 cups steamed Japanese short-grain rice between two bowls.
15. Slice the rested tamagoyaki into ½-inch thick rounds and arrange over the rice.
16. Garnish with julienned nori and thinly sliced scallions.

Zesty yet subtly sweet, the layered omelet provides contrasting textures between silky egg and fluffy rice. For variation, incorporate blanched spinach or top with ikura salmon roe for briny complexity. The dish maintains optimal texture when served immediately, as the residual heat gently warms the nori garnish.

Tamagoyaki with Shrimp and Chives

Effortlessly elegant, this Japanese rolled omelet combines delicate sweetness with savory depth. Perfect for breakfast or bento boxes, its layered texture reveals tender shrimp and fresh chives in every bite. Master the rolling technique for restaurant-quality results at home.

Ingredients

• 4 pasture-raised eggs, lightly beaten
• 1/4 pound wild-caught shrimp, peeled and finely chopped
• 2 tablespoons fresh chives, thinly sliced
• 1 tablespoon mirin
• 1 teaspoon usukuchi soy sauce
• 1/2 teaspoon granulated sugar
• 1 tablespoon clarified butter

Instructions

1. Whisk together eggs, mirin, soy sauce, and sugar until fully incorporated.
2. Fold in chopped shrimp and sliced chives until evenly distributed.
3. Heat a rectangular tamagoyaki pan over medium-low heat (325°F).
4. Brush pan with clarified butter using a silicone pastry brush.
5. Pour 1/4 cup egg mixture into pan, tilting to form an even layer.
6. Cook for 45 seconds until surface appears set but still glossy.
7. Roll egg layer tightly away from you using chopsticks.
8. Push rolled egg to far side of pan, leaving space for next layer.
9. Brush exposed pan surface with additional clarified butter.
10. Pour another 1/4 cup egg mixture, lifting previous roll to connect layers.
11. Cook for 40 seconds until new layer sets around existing roll.
12. Roll entire omelet toward you, incorporating new layer completely.
13. Repeat buttering and layering process until all egg mixture is used.
14. Transfer completed tamagoyaki to a bamboo rolling mat.
15. Shape omelet into a rectangular log by gently pressing with mat.
16. Rest tamagoyaki for 5 minutes before slicing to retain layers.
17. Cut into 1-inch thick slices using a sharp, wet knife.

The resulting omelet showcases delicate, slightly sweet layers with briny shrimp bursts. Serve warm with pickled ginger or chill for bento boxes, where the firm texture holds perfectly. Thin slices reveal beautiful spiral patterns when plated over steamed rice.

Wasabi Mayo Tamagoyaki

Hitting that perfect balance between creamy and spicy, this Japanese-inspired omelet brings unexpected flavor to breakfast. Wasabi mayo tamagoyaki transforms simple eggs into a sophisticated roll with gentle heat. The technique requires patience but delivers impressive layers in every slice.

Ingredients

– 4 pasture-raised eggs, lightly beaten
– 2 tablespoons Kewpie mayonnaise
– 1 teaspoon wasabi paste
– 1 teaspoon tamari
– 1/2 teaspoon mirin
– 1 tablespoon clarified butter
– 1 tablespoon finely chopped chives

Instructions

1. Combine 4 pasture-raised eggs, 2 tablespoons Kewpie mayonnaise, 1 teaspoon wasabi paste, 1 teaspoon tamari, and 1/2 teaspoon mirin in a bowl.
2. Whisk mixture vigorously for 60 seconds until fully emulsified and frothy.
3. Heat a rectangular tamagoyaki pan over medium-low heat until surface temperature reaches 325°F.
4. Brush pan with 1/4 tablespoon clarified butter using a silicone pastry brush.
5. Pour just enough egg mixture to coat pan bottom in a thin layer, about 1/4 cup.
6. Cook for 45 seconds until edges set but center remains slightly wet.
7. Roll cooked layer tightly from far end toward yourself using chopsticks.
8. Push rolled egg to far side of pan and brush exposed surface with 1/4 tablespoon clarified butter.
9. Pour another 1/4 cup egg mixture beneath the roll, lifting slightly to let uncooked egg flow underneath.
10. Cook for 50 seconds until new layer sets, then roll entire omelet toward yourself.
11. Repeat steps 8-10 twice more until all egg mixture is used, brushing with remaining clarified butter between layers.
12. Transfer completed roll to a bamboo mat and shape into a tight rectangular log.
13. Rest tamagoyaki for 5 minutes before slicing into 1-inch thick pieces.
14. Garnish slices with 1 tablespoon finely chopped chives.
The finished tamagoyaki reveals distinct yellow and pale green layers when sliced, with a creamy interior that contrasts the slightly crisp exterior. Serve warm over steamed rice or chill for sandwich fillings—the wasabi heat builds gradually rather than overwhelming immediately.

Tamagoyaki with Spinach and Cheese

You’ll find this Japanese-inspired omelet transforms simple ingredients into an elegant breakfast or bento box staple. Yield perfectly thin, savory layers with minimal effort. Your family will request this weekly once they taste the cheesy spinach filling.

Ingredients

– 4 pasture-raised eggs, lightly beaten
– 1 cup fresh spinach leaves, finely chopped
– ½ cup Gruyère cheese, finely grated
– 2 tablespoons dashi stock
– 1 tablespoon mirin
– 1 teaspoon usukuchi soy sauce
– 1 tablespoon clarified butter
– ¼ teaspoon fine sea salt

Instructions

1. Whisk together lightly beaten eggs, dashi stock, mirin, usukuchi soy sauce, and fine sea salt until fully incorporated.
2. Fold in finely chopped spinach and finely grated Gruyère cheese until evenly distributed throughout the egg mixture.
3. Heat a rectangular tamagoyaki pan over medium-low heat (325°F surface temperature) and brush with clarified butter using a silicone pastry brush.
4. Pour just enough egg mixture to coat the pan bottom in a thin layer, tilting immediately to ensure even coverage.
5. Cook undisturbed for 45 seconds until the surface appears 80% set but still slightly glossy.
6. Roll the cooked egg layer tightly toward you using chopsticks, maintaining firm but gentle pressure.
7. Push the rolled egg to the far side of the pan and brush the exposed surface with clarified butter.
8. Pour another thin layer of egg mixture beneath the existing roll, lifting slightly to allow new mixture to flow underneath.
9. Cook for 40 seconds until nearly set, then roll the existing omelet over the new layer away from you.
10. Repeat steps 7-9 until all egg mixture is used, creating 4-5 distinct layers.
11. Transfer completed tamagoyaki to a bamboo rolling mat and shape into a tight rectangular log.
12. Rest for 5 minutes before slicing into 1-inch thick pieces with a sharp, wet knife.

Keep slices chilled for portable lunches or serve warm with pickled ginger. The layers reveal beautiful marbling when cut, with creamy cheese pockets balancing the earthy spinach. Try drizzling with spicy mayo or pairing with steamed rice for a complete meal.

Summary

A fantastic collection of Japanese rolled omelets to brighten your breakfast table! Whether you’re new to tamagoyaki or looking to perfect your technique, these 20 fluffy recipes offer endless inspiration. Try your favorites, leave a comment about which ones you loved, and don’t forget to share this delicious roundup on Pinterest for fellow food enthusiasts!