Tamagoyaki (Japanese Rolled Egg)

Preparation time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Servings: 2


  • 4 large eggs 
  • 1 tsp memmi sauce  
  • 1 tsp sugar 
  • 4 Tbs water 
  • 1 Tbs oil 
  • Pinch of salt 


  1. Combine eggs, water, memmi sauce, sugar, and salt into a bowl or cup with easy to pour spout. Beat the eggs until egg whites and yolks are well combined  
  1. Heat a tamagoyaki pan or regular pan over medium heat and lightly oil the pan.  
  1. While swirling the mixture with a fork or chopsticks, pour a thin layer onto the pan. When the egg layer is about 70% cooked, roll the layer into an omelet and move to the side of the pan. 
  1. Add oil onto the pan and pour another thin layer of the egg mixture onto the pan. Lift the omelet to allow all the mixture to flow under it.  
  1. Repeat step 3 and 4 until l the egg mixture is used. 
  1. Remove the omelet from pan and cool down before cutting. Serve and enjoy. 
* Adapted from Tamagoyaki Japanese Rolled Omelet- Drive Me Hungry