Tamagoyaki is a classic Japanese rolled omelet and one of the most popular ways to enjoy eggs in Japan. You’ll find it on breakfast tables, neatly packed into bento lunches, and even layered over sushi rice at sushi restaurants. It’s simple, comforting, and loved by all ages—no wonder it shows up everywhere.
At its most basic, tamagoyaki is made by whisking eggs with seasonings such as salt, soy sauce, and mirin, then cooking the mixture in thin layers that are rolled together. While the traditional version is delicious on its own, you can easily customize it with vegetables, meat, or seaweed—similar to a Western-style omelet.
One of my favorite variations is tamagoyaki with green onions. The bright green flecks make it look beautiful, and they add a subtle freshness and mild sharpness that balance the sweet-savory egg perfectly. It’s especially good served with steamed rice and a light drizzle of soy sauce on top.
Do You Need a Tamagoyaki Pan?
Not necessarily!
A rectangular tamagoyaki pan (makiyakinabe) is designed to make the rolling process easier and create those clean, square edges. However, for years I made tamagoyaki using a small round skillet I already had at home. It may not come out perfectly square, but it will still taste just as good.
I only purchased a tamagoyaki pan a few years ago when I was filming a “How to Make Tamagoyaki” video for JC101. It’s certainly nice to have—especially if you make tamagoyaki often—but it’s not essential. If you’re just starting out, don’t let the lack of a special pan stop you. A regular nonstick skillet works perfectly fine.
Whether you use a square pan or a round one, this green onion tamagoyaki is an easy, delicious way to bring a touch of Japanese home cooking to your table.
Watch our Making Tamagoyaki in a Round Pan video on our YouTube channel.
More Tamagoyaki Recipes
- Tamagoyaki Recipe (basic tamagoyaki)
- Assorted Tamagoyaki (cooked spinach and pickled ginger)
- Tamagoyaki with Tuna and Green Onions
- Tamagoyaki Sandwich
Short Video
Ingredients
Instructions
- Mix eggs, salt, soy sauce and Mirin (or sugar) in a bowl. Mix in green onions.
- Heat a pan at medium high temperature and add oil. (Tamagoyaki pan or a round 8-9 inch non-stick pan)
- Pour a thin layer of egg mixture in the pan, tilting to cover the bottom of the pan. After the thin egg has set a little, gently roll into a log. Start to roll when the bottom of the egg has set and there is still liquid on top. If you let the egg cook too much, it will not stick as you roll the log. Now you have a log at one end of the pan. You can leave it there or move it to the other end. Pour some more egg mixture to again cover the bottom of the pan. After the new layer has set, roll the log back onto the the cooked thin egg and roll to the other end of the pan.
- Repeat adding egg to the pan and rolling until the egg is used up.
- Remove from the pan and cool for 3-4 minutes.
- Trim the ends of the log off and then slice the log into 1/2″ pieces.
This recipe was originally published in March 2013. The post was updated on February 23, 2026 with more useful content and a short video.
10 Comments
Domu Arigato! I am brand new when it comes to Asian cooking (or any cooking for that matter, let’s be honest here) and I am so excited to try all these new things. I love Japan and the beautiful historic culture that comes with it!
I also love how clear all the directions are, great work!
Kristina,
thanks for the comment! I promise it’s not hard to make Japanese food ONLY IF you watch our videos. lol
I love your website & your videos! I also do not own a tamagoyaki pan but I’ve tried rolling in my small round pan and the tamagoyaki came out beautifully on my third try. Thank you so much for the recipes!! I’m working my way through the basic dishes at the moment 🙂
Annie,
congrats for your success making Tamagoyaki without the specialty pan!
Ahh yes, Tomagoyaki. I have a book for to do it on my Kindle, but I love using your recipes though. Arigatou gozamasu for sharing your culture!!
Shamica,
Try our regular Tamagoyaki recipe, too!
I never thought I could cook japanese food until my friend showed me your website! Please continue uploading new recipes and videos. This is really appreciated. Dōmo arigatō!
Maxime,
it is easier than a lot of people think to make Japanese food. It’s not just sushi and tempura! There are a lot of tasty dishes you may not find in a restaurant menu.
I have just moved to Japan to teach English and while I am excited to try all the wonderful ingredients on offer, this recipe is simple and easy and is definitely a go to recipe for a meal for one.
I am so excited by the new ingredients and your easy recipes to use them that I have made your website a bookmark 🙂
Nicole,
come back for more videos!