20 min

    Tamago is a Japanese omelette, one that you may have tried at your favourite sushi restaurant. Flavoured with dashi stock and soy sauce, and a bit of sugar and mirin for sweetness, it's a nice addition to any Japanese spread.

    30 people made this

    Serves: 6 

    • 4 eggs
    • 60ml prepared dashi stock
    • 1 tablespoon sugar
    • 1 teaspoon mirin (Japanese sweet wine)
    • 1/2 teaspoon soy sauce
    • 1/2 teaspoon vegetable oil, or more as needed

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Beat eggs thoroughly in a bowl; dashi stock, sugar, mirin and soy sauce and whisk until sugar has dissolved.
    2. Place a nonstick frying pan over medium heat. Oil the pan with vegetable oil. Pour a thin layer of egg mixture into the hot pan and swirl to coat pan.
    3. When egg layer is firm on the bottom but still slightly liquid on top, lift up about 1 inch of the edge of the omelette with a spatula and fold end over remaining egg layer; continue rolling the omelette to the end and push the roll to the edge of the pan. Oil the pan again if it looks dry; pour another thin layer of egg into the pan and lift the roll to let the egg flow underneath the omelette roll. Fold the omelette roll over the new layer of egg, continuing to roll to the end as before. Push omelette to edge of pan.
    4. Pour a new egg layer into the pan, oiling the pan if needed. Roll the omelette over to incorporate the next egg layer into the roll. Pour new layers and roll into the omelette until all egg mixture has been used. Remove omelette to a serving platter and cut into 6 equal pieces to serve.

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    Reviews in English (21)


    Good stuff. I personally feel that wrapping the slices with nori (seaweed used for onigiri) makes it taste better.  -  06 Aug 2012  (Review from Allrecipes US | Canada)


    Great alternative for my kids lunches! they loved it and now request them weekly!  -  12 Dec 2013  (Review from Allrecipes US | Canada)


    Good recipe. Had to substitute a milder fish sauce for the dashi stock, because I was out. oh no! but the recipe tasted good otherwise.  -  13 Aug 2013  (Review from Allrecipes US | Canada)