The Japanese omelet that’s seasoned with sugar and soy sauce, tamagoyaki is made from several fine layers of egg that are gently folded into a golden rolled omelet. A vibrant yellow color, with a balance of savory and sweet flavors, tamagoyaki is a staple dish in Japanese cuisine that requires just the right amount of patience, skillful rolling technique, and ideally, a rectangular tamagoyaki pan. Tamagoyaki makes for a tasty side dish in a Japanese breakfast or packed inside a bento boxed lunch, while slices of tamagoyaki are also a popular topping of nigiri sushi. In fact, sushi restaurants prepare their own tamagoyaki as a point of pride, as back in the day, the quality of sushi was judged by the restaurant’s ability to make tamagoyaki well.
Eaten daily throughout the country, Japan’s consumption of eggs sky-rocketed following World War II, and Japan is now among the highest three egg-eating countries in the world. However, when dashi stock is added, tamagoyaki technically becomes a slightly different dish named “dashimaki tamago,” literally “dashi stock rolled egg.” Sometimes made with a splash of sake too, this dish is distinguished by the stock, which gives a finer texture and an umami kick which is not overpowering but infuses the Japanese omelet with another level of complexity. Served as both street food and in home cooking, get your roll on and learn how to make this classic Japanese omelet during a home cooking class. Discover the unique taste of tamagoyaki on a local market food tour or during a sushi dining experience.
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