Sep 09 2026
Restaurants›Miso Ya Japanese & Korean Cuisine›Tamago Roll (6 Pcs) Recipe

Tamago Roll (6 Pcs) Recipe

Inspired by Miso Ya Japanese & Korean Cuisine
Time25m
Serves2

Make Tamago Roll (6 Pcs) Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Egg mixture

For cooking & finishing

Equipment (not eaten)

Method

Prepare egg mixture

  1. 1

    Mix and strain

    Crack the 6 large eggs into a medium bowl. Add 3 tablespoons dashi, 1 tablespoon mirin, 1 tablespoon sugar, and 1 teaspoon salt. Whisk gently until combined but not frothy — you want uniform color. Strain the mixture through a fine sieve into a clean bowl to remove chalaza and bubbles; this helps a smooth, even omelet.

Cook and roll

  1. 2

    Heat pan

    Heat the rectangular tamagoyaki pan (or small nonstick skillet) over medium-low heat. Lightly oil the pan: dip a paper towel in the 1 tsp neutral oil and wipe a thin, even coat across the surface. The pan should be warm but not smoking.

  2. 3

    First thin layer

    Pour a thin layer of egg (just enough to coat the bottom — about 2–3 tablespoons) into the pan. Tilt to spread into an even sheet. Cook until the surface is mostly set but still slightly glossy on top (about 30–45 seconds). Do not let it brown.

  3. 4

    Initial roll

    Using chopsticks or a silicone spatula, lift one short edge of the set egg and gently roll it toward the opposite side into a compact roll. Move the rolled omelet to the far side (the back) of the pan.

  4. 5

    Add more egg and continue rolling

    Re-oil the exposed pan area lightly with the oiled paper towel. Pour another thin layer of egg so it spreads under and around the existing roll (about 2–3 tablespoons). Lift the roll slightly so new egg contacts the pan and will adhere. When the new layer is mostly set (about 30–45 seconds), roll the existing roll back toward the far side so the new layer wraps around it. Repeat this process 3–4 times, pouring thin layers and rolling, until all egg mixture is used and the roll is about 6 layers thick and roughly 1–1.5 inches in diameter. Keep heat medium-low to avoid browning and to cook through gently.

  5. 6

    Shape

    When finished, remove the roll from the pan and place on a bamboo rolling mat or on parchment. Gently press to shape into a uniform cylindrical log — roll and press for about 10–15 seconds to set the shape. Let rest for 1–2 minutes to finish cooking through and stabilize.

Slice and serve

  1. 7

    Slice

    Using a sharp knife lightly dipped in warm water (to prevent sticking), trim the ends for a clean appearance, then slice the roll into 6 even pieces (about 3/4–1 inch each). Wipe the knife between cuts if needed.

  2. 8

    Finish

    Arrange on a plate. Optionally sprinkle with 1 teaspoon toasted sesame seeds and serve with a small dish of soy sauce on the side for dipping. Serve warm or at room temperature.

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