The famous Japanese rolled omelet, also known as tamagoyaki is a delicious and well seasoned egg roulade that has excellent texture as well as flavor. You can serve this rolled egg dish by itself, with a bowl of rice, or as an appetizer to a party. Seasoned with saki, dash, mirin, and sugar this is the most flavorful egg omelet I’ve ever tasted. Ever wanted to learn how to make it without buying the fancy rectangular pan? Today’s the day!

This omelet looks so clean and so enticing texturally. The way we get that is by creating layers upon layers and creating one omelet and re-rolling it over and over with a fresh egg exterior. That means we start with a quarter of the mix and roll up one square omelet, then drizzle in another quarter in the same pan and repeat. This creates thin layers of eggs that reminds me of an egg pinwheel. It takes some practice to perfect, but has a really easy understanding once you nail it.

The hardest part of this whole recipe is rolling it up in a round pan, but I’m here to say it CAN be done. The first quarter of the egg you add to the pan will always look the ugliest, so let’s get that out of the way. Pour the egg in, let it set, fold in two opposite sides to square off the omelet, then roll it up. Move the omelet closest to you and add in another quarter. Be sure to lift up the omelet in the pan so the egg mixture can glue the omelet and fresh egg together. Also keep an eye on your heat, you don’t need a raging heat to do this. Adjust the heat from low – medium, back and forth. Once all the batter is in and you have made a quadruple rolled omelet, you remove it to a paper towel and let rest. This way allows the omelet to completely set and glue itself to the other layers.

You can master this egg dish in two attempts, I promise. Try making them for afternoon picnic with a bowl of room temperature seasoned rice. It makes for a lovely light snack that won’t make you feel terrible and heavy. I mean it’s undeniable how cute this ends up looking!