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Tamagoyaki (Japanese Sweet Omelet)

“This is a traditional Japanese dish that most people know from eating it on sushi. Don’t be deterred by the process. There is a knack to making it, but once you learn the method, it is surprisingly quick and easy to create. The slightly sweet addition of mirin, a small amount of sugar, and (optional) dashi broth transforms eggs in the most comforting of ways. I rarely have dashi broth readymade, so I usually don’t include it; however, if you have some, definitely include this traditional seasoning.”

Serves 2-4

4 eggs, large

2 teaspoons mirin

2 teaspoons sugar

1/2 teaspoon shoyu

1/4 cup dashi broth (if you have it; delicious without)

1. Whisk all of the ingredients together. Heat a pan, rectangular if you have it, otherwise a non-stick or cast iron pan. Add a little oil and evenly coat bottom.

2. You are going to be pouring a little of the egg mixture in, just as you would for a crepe. Cook it on a low heat and when it is almost entirely set but still a little moist on top roll it up. Make the first fold about an inch, so that you end up with an oblong (as opposed to round) roll. Push it to the side of the pan or onto a plate, and pour more mixture in. Take that first roll and place it at the end of the pan and roll that second omelet up – making sure that it is still slightly moist. The moisture is what helps each added roll stick to the previous one; the heat from all of the omelets will cook the whole all the way through.

3. Continue until you have used up all of the egg mixture. Cool to room temperature and slice in 1/2-inch to 1-inch pieces.

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