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Japanese Egg Roll- Tamagoyaki

Japanese Egg Roll- Tamagoyaki

A classic Japanese bento dish with traditional flavors.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 75kcal


Prep Eggs

  • Gently whisk the eggs together in a bowl.
    4 eggs
  • Add all of the seasonings into a bowl and whisk together.
    2 t soy sauce, 2 t sugar, 4 T dashi stock

Cook w/ Tamagoyaki pan

  • Heat your tamagoyaki rectangular pan and spray or brush on a light layer of oil.
    oil for pan
  • When heated, add a thin layer of egg to the pan and tilt the pan to cover the bottom evenly.


  • Once the egg has set, roll it up from one end to the other (short end to short end).
  • Brush on more oil, if necessary, and repeat with another thin layer of egg.
  • Roll the first roll back the other way.
  • Repeat with the rest of the egg until you have a large roll.
    At the end, you can leave the roll a little longer to add some browning, if desired.
  • Remove from pan and slice into individual pieces and serve.



Need a Tamagoyaki Pan ? (affiliate link)


Calories: 75kcal | Carbohydrates: 3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 277mg | Potassium: 80mg | Fiber: 1g | Sugar: 2g | Vitamin A: 238IU | Calcium: 30mg | Iron: 1mg