How to make ★Tamagoyaki★ Japanese omelet★おいしい卵焼きの作り方(EP4)

How to make ★Tamagoyaki★ Japanese omelet★おいしい卵焼きの作り方(EP4)

Today, I will be making “Tamagoyaki” Japanese omelet.  

Japanese omelet is very popular in Japanese everyday meal.

We eat it for breakfast as I had shown in the last video. And we love to put it in a bento lunchbox!

Never get bored! Lol.

My Tamagoyaki recipe is Kyoto style, adding no sweetener in it. Its savory aroma of Dashi is so good.

I use Mentsuyu for the seasonings. Please watch my signature Mentsuyu recipe if you haven’t seen it. Check the description box below. 

You can find Mentsyu at a Japanese supermarket. If you can’t find it, I will show you the other ratio later in this video. 

Starch works to set the dashi broth within a tamagoyaki. Just a little bit of starch will work amazingly, especially if you put it in a bento lunchbox. If you eat soon after finish cooking, you don’t have to add starch. 


The best egg dish in Japan
Prep Time 5 minutes
Cook Time 5 minutes
Course all, Breakfast
Cuisine Japanese
Servings 2 poeple


  • rectangle pan or frying pan


  • 2 eggs large size
  • 1 tsp Mentsuyu
  • ½ tsp potato starch or corn starch
  • 1 tbs water


  • Beat egg until egg whites and yolks well combine.
  • Mix Mentsuyu, potato starch and water well. Add to beaten eggs.
  • Heat the pan and grease the surface. Pour 1/3 of the egg mixture, roll it towards you when it's still wet.
  • Place the rolled egg on top of the pan, then grease the surface again. Pour a half of the rest of the egg mixture and run all over the surface. Take rolled egg up and run the egg mixture through. Roll it towards you.
  • Repeat the process one more time and it's done!
Keyword egg, egg recipe, japanese cooking, japanese food, japanese recipe, kitchen princess bamboo, tamagoyaki
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