Published: Sunday January 5, 2014 MYT 11:54:00 AM
Updated: Sunday January 5, 2014 MYT 12:00:43 PM

Tamagoyaki (Japanese rolled omelette)

This is my favourite bento recipe. It takes some practice, but it’s not difficult. Instead of buying a rectangular pan, I use the rectangular camping mess tin I have. But you can also make it in a round pan. This video demonstrates how to make it.

Related story:

Don't Call Me Chef: Kitchen revelations


  • 3 large eggs
    1 tbsp sugar
    1 tsp soya sauce
    1 tsp mirin
    ½ tsp ground white pepper
    A pinch of salt
    2 tbsp cooking oil


Beat the eggs lightly, and add all the seasoning. Strain.

Heat pan over medium heat.

Dip a folded kitchen towel in the oil, and grease the pan.

Then, pour in half a ladleful of the egg and coat the pan surface evenly.

Cook gently, and as soon as the egg is set on its bottom but still soft on top, start rolling the omelette to the end of the pan with a chopstick.

Then, grease the pan again and repeat the process. When the second layer is ready, roll the rolled omelette onto it and towards the end (watch the iSnap video).

If the pan is too hot, you could lower the heat, or lift the pan away from the fire.

Three eggs should make four layers in a small rectangular pan.

When it has cooled down, slice the egg roll.

Tags / Keywords: tamagoyaki, Japanese, Don't Call Me Chef


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