Tamagoyaki (卵焼き or 玉子焼き, literally 'grilled egg') is a type of Japanese omelette which is made by rolling together several layers of fried beaten eggs. It is often prepared in a rectangular omelette pan called a makiyakinabe or tamagoyakiki.

Tamagoyaki in Tokyo
Place of originJapan
Main ingredientsEgg
VariationsUsuyaki-tamago, kinshi-tamago, iri-tamago


There are several types of tamagoyaki. It is made by combining eggs, sugar, and soy sauce. Additionally, sake and mirin are used in some recipes.[1]

Alternative versions include "dashimaki tamago" which adds dashi to the egg mix, a stock of dried bonito and kelp, or a version including a mix of shrimp puree, grated mountain yam, sake, and egg, turned into a custard-like cake.[2][3][4]

Serving options

In Japan, tamagoyaki is commonly served as a breakfast dish.[5]


Tamagoyaki is served around the world in the form of nigiri, and also appears in many types of sushi rolls. In the days when most sushi establishments made their own tamagoyaki, known as gyoku in sushi parlance, connoisseur customers would order the tamago sushi prior to starting their meal to assess the sushi chef's skills.[6]

Large futomaki rolls often use tamagoyaki as an ingredient.[7]

Similar dishes


In Japan, there are several similar dishes to tamagoyaki, such as usuyaki-tamago, kinshi-tamago, and iri-tamago. They differ by their thicknesses, and the manner in which they are fried. Usuyaki-tamago is thinner, kinshi-tamago is a kind of usuyaki-tamago that is cut like fine threads, and iri-tamago is similar to scrambled eggs.

Datemaki (伊達巻) is prepared similarly to tamagoyaki, but incorporates fish paste or hanpen into the batter.

See also


  1. Guthrie, David. "Futomaki". All About Sushi Guide. DCG Worldwide Inc.
  2. "Tamagoyaki (Japanese Rolled Omelette) 玉子焼き". 23 August 2019.
  3. Hallock, Betty (14 March 2012). "Lunch with David Gelb, director of 'Jiro Dreams of Sushi'". Los Angeles Times. Retrieved 18 December 2014.
  4. Masato Shimizu (9 March 2012). Eaton, Tressa (ed.). "Tamago Omelet Recipe-". Tasting Table. Retrieved 18 December 2014.
  5. O'Donoghue, J. J. (2019-05-25). "Lorimer: Japanese breakfast, New York inflections". Japan Times.
  6. Omae, Kinjiro; Tachibana, Yuzuru (1988). The Book of Sushi. Kodansha International. p. 19. ISBN 9780870118661.
  7. Masui, Kazuko; Masui, Chihiro (2005). Sushi Secrets. Hachette Illustrated. ISBN 9781844301812.
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