Japanese Egg

Name: Japanese Egg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 large eggs; 1 tbsp soy sauce; 1 tbsp mirin (sweet rice wine); 1 tsp sugar; A pinch of salt; Oil for greasing the pan

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Also known as Tamagoyaki, this is a soft, sweet-savory rolled omelet that’s light, fluffy, and beautifully layered—often served in sushi, bento boxes, or as a breakfast delicacy in Japan.

Contents

Origin Japanese Egg What I Love About This Recipe Japanese Egg Ingredients Directions Notes

Origin Japanese Egg

Tamago (meaning “egg” in Japanese) has been a part of Japanese cuisine since the Edo period. Tamagoyaki, the rolled version, showcases Japan’s love for balance—delicate technique, subtle flavor, and elegant presentation.

What I Love About This Recipe

It’s simple yet feels gourmet! I love the slightly sweet flavor, the way it melts in your mouth, and how it looks like art on a plate. Plus, it only takes a few ingredients to master something truly impressive.

Japanese Egg

Recipe by RecipeWikki

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

120

kcal

Ingredients

4 large eggs
1 tbsp soy sauce
1 tbsp mirin (sweet rice wine)
1 tsp sugar
A pinch of salt
Oil for greasing the pan

Directions

Whisk eggs with soy sauce, mirin, sugar, and salt until smooth.
Heat a lightly oiled rectangular tamagoyaki pan or small skillet over medium-low heat.
Pour a thin layer of egg mixture into the pan and tilt to spread.
When half-set, roll it from one side to the other and push it to the side.
Re-oil the pan, pour more egg, and lift the rolled egg to let uncooked mix flow underneath.
Repeat layering and rolling until all egg is used.
Remove, let rest briefly, then slice and serve.