
Recipe for tamagoyaki japanese omelet
A delicious recipe that not many people know about. It’s simple and tastes fantastic.
My lovely wife, who is half Japanese, has enjoyed this omelet throughout her childhood, and now we’re passing it on to our children—and they love it.
If you, like many others, are a big fan of sushi and eat “real” sushi at restaurants, you’ve undoubtedly come across it.
The recipe itself comes from my now sadly deceased mother-in-law. It has been simplified and likely made more child-friendly, but it’s the version we know—and love.

Tamagoyaki Japanese Omelet
Ingredients
- 6 pcs. Egg pasteurized
- 60 gram Soya Mother-in-law said - only Kikkoman
- 25 gram Sugar
- 1 pinch The third spice flavor enhancer, can be omitted
Instructions
- Mix everything together, it’s hard to set exact quantities. For us, it varies greatly how we like our omelet. Some prefer more soy sauce, while others prefer a sweeter omelet. But the rule is, taste the mixture. The final taste of the cooked omelet can be easily discerned in the mixture’s taste. Once everything is mixed, cook it up as shown in the video in the link below.
- A small amount of egg on the pan, fold it together into a long narrow omelet. Pour a bit more mixture behind it, lift the omelet and let some run underneath. Cook it off and fold the omelet over, and repeat this process.
- The finished omelet can now be sliced and used as a side dish to a curry, in a lunchbox, or traditionally, for Sushi slices on Nigiri or long narrow pieces for sushi rolls.
- Pictures from my own creations in my own kitchen.
- Bon Appetit.
Notes
All videos on my channel are made on a phone, feel free to write or contact me if you'd also like to create a YouTube channel.. only with a phone.
