Japanese Rolled Omelet (Tomagoyaki)
Recipe type: Main Dish, Breakfast
Cuisine: Japanese
Serves: 2

Here’s how to make a Japanese Rolled Omelet. It may take a while to get the perfect egg roll made, so please don’t be discouraged on how it comes out for the first time. So let’s go start on what we need.
  • 5 eggs
  • cooking oil
  • A (Mixture)
  • ¼ cup of dashi (fish stock)
  • ¼ tsp of salt (Mix in a pot bring to the boil and left stand until cool)
  • 1 tsp of soy sauce

There you have it. Hope you enjoy this, until next time let’s cook together. 次回は一緒に作りましょう~^^/~~
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1. Drop the eggs in a bowl, and mixed. Add the liquid prepared in “A” above to make the egg mixture.
2. Heat a “suare omelet pan”, and coat all the sueface of the pan with oil. maintain this tenperature over a medium heat.
3. Pour 1/3 of the egg mixture for one roll into the pan and tilt so that it spreads over the bottom.

When the surface of the egg sheet with cooking chopsticks and fold towards you. Oil the pan surface not covered by the omelet, and push the omelet to the just-oiled-part of the pan. Pour in 1/3 of remaining egg mixture, and lift the edge of the rolled omelet so that the raw egg moixture flows under it too.
Repeat the folding and oiling operation, and pour in all the remaining egg mixture. Repeat the operation.
4. When cooked, sliced crosswise into bite sized pieces. Garnish with the grated giant white radish.
Frying Pan for Omelet (pic below: Rolled omelet, Rolled omelet pro)
Apply a good coating of oil to omelet pans before use. Omelet pan should be used exclusively for making omelets prevent the smell of other food from affectings eggs.
Rolled Omelet Pro Rolled Omelet Pan Basic