Frieda Haruko’s Tamagoyaki

[Photo by Yifen Jen]

[Recipe Frieda Haruko]

Tamagoyaki are tiny rolls of slightly sweetened egg, which can  paired with a variety of fillings.  They make for a great secondary protein, and are a staple of bento box cooking.  Serious tamagoyaki-rollers will use a specially made rectangular pan, but a regular frying pan will do the job just as well.  Frieda brought her delicious tamagoyaki to Slideluck Bushwick II, and later shared her recipe with us.


For 2 Tamagoyaki rolls, use:

6 eggs
2 Tablespoons dashi soup stock (optional)
2 Tablespoons Sugar (optional)
4 sheets of Japanese Yakinori (roasted seaweed)
Oil (for the pan)
Regular size frying pan
Sharp Knife


1.  Beat 3 eggs in a bowl

2.  Add 1 Tbs. dashi soup stock and 1 Tsb. sugar in egg mix and stir well.

3.  Heat skillet on medium heat and lightly oil the pan. Pour egg mix in the pan and spread evenly over the surface. It is important not to burn the underside of the omelet, so the color is yellow.

4.  When almost done (no liquid areas and almost solid), place 2 sheets of Yakinori over the omelet surface. At this point, you can either remove omelet from the pan to a bamboo mat or you can roll the omelet in the pan.

5.  Start rolling right away, about 1 1/2″ wide and continue rolling until you reach the end of the omelet.  You can use a spatula or some flat edge surface to help you roll.

6.Then, cut into 1″ thick pieces with a sharp knife. Discard or eat the end pieces.  The resulting pieces should look like yellow egg roll with black concentric circles.

7.  Repeat the process with the other 3 eggs.

Yield: 7 – 8 pieces per roll


Have fun and good luck with the rolling!  I think this is perfect for a potluck side dish because it is in bite-size pieces and it looks so attractive and inviting.

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