This Japanese-style rolled egg omelet is full of flavor thanks to the additions of maple syrup and liquid aminos!

tamago rolled up into 6 rounds and slightly arched like a rainbow with chopstick to the left, all on a white plate.

Tamago, or Tamagoyaki is a Japanese rolled omelet. Tamago means egg, and Yaki means grill. Traditionally, a tamagoyaki pan is used in order to create a rectangle shape.

I'm sharing this homemade tamago recipe to show how to make this delicious breakfast with a more basic method that anyone can do with simple ingredients and a round pan!

Tamagoyaki Pan

A traditional Japanese tamagoyaki pan is rectangle and gives the rolled omelet a rectangle shape from start to finish. Many of the pans are non-stick or made with copper. The pan I linked to above is one of the safer options I found with fewer chemicals and toxic metals, however, I have not done extensive research to find a truly chemical and metal-free pan.

Because Tamago isn't something I make on a regular basis, I don't own a tamagoyaki pan. I actually used my cast iron pan, so you don't even need a non-stick pan to make this delicious breakfast!

Ingredients for Tamago

Tamagoyaki is often made with eggs, mirin, sugar, and soy sauce. Some recipes even add more salt in addition to the soy sauce.

My husband has had Tamago in Japan, but I've only been able to enjoy it from what he shared with me. We've made the recipe healthier and easier by using only liquid aminos and sugar. I started going even a step further and replaced the white sugar with maple syrup.

You can add even more ingredients like green onion, thinly sliced meats/fish, greens. Get creative!

Methods for Cooking Without a Tamagoyaki Pan

Method 1: Roll up and press into sushi mat

This method is fun if you're wanting something a little more upscale for breakfast. Also, if you have a kid who doesn't like the same ol' meals every day, this is a great way to change things up.

tamago egg mixture poured into cast iron skillet.

First, you'll want to make sure your pan is sprayed with olive oil.
Pour in some of the egg mixture, cook for a few minutes, then roll from one end to another.

tamago rolled up in cast iron skillet with poured egg mixture next to the roll up

close up of rolled up tamago finished cooking in cast iron skillet

Add more egg mixture, lifting the first roll so the eggs run under. Cook for a bit, then roll the opposite direction starting with your first roll.
Pour eggs 1 or 2 more times, depending on if you're using 3 or 4 eggs, and start with the previous roll and roll the opposite direction.

Tamago rolled up on sushi mat covered in Saran wrap.

Cover a sushi mat in saran wrap, or use a smooth small towel and cover it in saran wrap. Roll up the tamago tightly, then slice it into small rounds.

Method 2: Bake flat in skillet and cut into strips

This method is great if you're wanting a quicker dish that's easy to grab and go! You also get a beautiful grill on one side that's a golden caramelly color.

Spray pan with olive oil.
Pour egg mixture into the pan and cook with lid on.

close up of tamago cooked and sliced into strips with all light coloring with chopsticks in the background.

Remove from the pan and cut into strips.
Serve with nicely browned side up!

Equipment Used for this Recipe

Cast iron pan
Sushi mat
HIC import Stainless steel hamburger tuner

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tamago rolled with chopsticks on white plate

Homemade Tamago

This Japanese-style rolled egg omelet is full of flavor thanks to the additions of maple syrup and liquid aminos!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 5

Cook Time 10

Total Time 15

Course Breakfast

Cuisine Egg, gluten free, Japanese, Toddler and Kid Friendly

Servings 1

Ingredients

Method 1 with 3 Eggs: Layer and Roll

3 large eggs
2 teaspoon maple syrup (option to replace with 1 ½ tablespoon white sugar)
¾ teaspoon liquid aminos (or coconut aminos, soy sauce)

Method 1 with 4 Eggs: Layer and Roll

4 large eggs
2 ½ teaspoon maple syrup (or 2 tablespoon white sugar)
1 teaspoon liquid aminos (or coconut aminos, soy sauce)

Method 2: Slice into Strips

2 large egg
1 ¼ teaspoon maple syrup (option to replace with 1 tablespoon white sugar)
½ teaspoon liquid aminos (or coconut aminos, soy sauce)

Instructions

Method 1: Layer and Rolling (using ingredients for 3 or 4 eggs above)

Whisk together eggs, maple syrup (or sugar) and liquid aminos (or soy sauce).
Using a 9” pan, spray with olive oil and heat to low-medium heat. Make sure it’s hot before starting. Pour just under ⅓ cup of egg mixture in and rock around the pan to spread out to edges. Cook for about 3 minutes, then gently pick up one end and roll to the other end using a spatula or chopsticks. Leave the roll in the pan and spray pan again with olive oil.
Pour another ⅓ cup (just under) of egg mixture in the pan and gently lift up the previous roll to allow some mixture to get underneath. Cook for 3 minutes, then starting at the end with the previous roll, gently roll to the opposite end. Spray pan again.
Repeat this with another ⅓ cup egg mixture if using 3 eggs and repeat 2 more times if using 4 eggs.
After last roll let it sit in pan for a few seconds seam side down to help seal it closed. Remove from heat.
Use a bamboo sushi mat (I cover mine in saran wrap for easy clean up) and roll up the egg roll tightly to form and tighten up the roll. Keep in the sushi mat for a few minutes. Let cool before cutting into slices.

Method 2: Slicing into Strips

Whisk together eggs, maple syrup (or sugar), and liquid aminos (or soy sauce).
Using a 9” pan, spray with olive oil. Heat to medium-low heat. Once pan is hot, pour eggs in. Cover and let cook for 7 minutes. Gently remove from pan and let sit before slicing. Cut into strips (choose the size you want). I cut the round in half, then in small strips about 1” wide. Use a cookie cutter for fun shapes, any way you cut it it’ll be great!

Keyword Japanese Eggs