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Tamago is a sweet and savory Japanese rolled omelet, and though you might be used to seeing it at a fancy sushi restaurant, tamago is super easy to make at home! My brother and I make tamago so often, we got a rectangular pan specifically for making tamago. But don't worry, you can just use a regular round pan!


  • 2 eggs

  • 1 tablespoon chicken broth (alternatives: vegetable broth, beef broth, dashi, water)

  • 1 teaspoon granulated sugar

  • 1 teaspoon mirin**

  • 1/2 teaspoon soy sauce

**Mirin is a sweet cooking wine. You can find it in the Asian isle of most grocery stores!


  1. In a measuring cup with a spout, whisk together the eggs, broth, sugar, mirin, and soy sauce. Make sure the egg mixture is smooth and well-combined.

  2. Add a little bit of olive oil or neutral oil to a pan. Coat the bottom of the pan evenly, and set the heat to low. Pour in about 1/4 of the tamago mixture. After a minute or so, the top of eggs should be set but still soft. Use a wide, flat spatula to fold or roll it over itself. Slide the rolled egg to one side of the pan, then pour on another 1/4 of the egg mixture. Once set, roll the previous egg roll into it. Repeat until you've used all the egg. 

  3. Serve hot, room temperature, or cold. Tamago makes an excellent, delicious, protein-packed breakfast, lunch, or side dish!

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