The Recipe · No.760 · Tamagoyaki

Tamagoyaki, and Where to Source It

Roll each layer while its top is still slightly wet. The residual moisture glues the next layer to the last, so the finished omelet is one uniform block that slices clean instead of separating into sheets.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep10 min
Cook10 min
Makes2 servings
CuisineJapanese
Cook it with
Stovetop
Can you make Tamagoyaki in an air fryer? — Not really

Not really — loose batter spreads and needs a flat, hot surface. Keep this one on the stovetop or griddle.

Part One
The Ingredients — and where to get them
Eggs
Beaten gently to break them up without foaming. Deep-gold pasture yolks make it richer.
4
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Dashi
A few spoons of dashi for savory moisture. A real kombu-katsuo dashi is best.
3 tbsp
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Mirin
Sweet rice wine for shine and gentle sweetness.
1 tbsp
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Soy sauce
A little light soy for salt and color. Naturally brewed for depth.
1/2 tsp
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Sugar and salt
A touch of sugar for the sweet-savory profile and salt to anchor it. An unrefined sugar deepens it.
1 tsp
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One list, with a link to where to buy each one.
Part Two
The Method
  1. Mix the baseWhisk dashi, mirin, soy, sugar, and salt until the sugar dissolves, then stir into the beaten eggs and strain.
  2. First layerOil a rectangular pan, pour a thin layer, and roll it to the back when it is mostly set.
  3. Build layersOil the pan again, pour more egg, lifting the roll so it flows underneath, and roll again.
  4. ShapeRepeat until the egg is gone, then press the block in a bamboo mat to set its shape.
Part Three
The Toolkit

Tamagoyaki pan · Chopsticks · Bamboo mat

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