Soft, Sweet, and Savory Tamagoyaki Recipe

Tamagoyaki is a traditional Japanese rolled omelet known for its soft, fluffy layers and its signature sweet-savory flavor. It is made by cooking thin layers of egg one at a time, then carefully rolling them together to create a beautifully layered texture that looks as good as it tastes.

Thanks to its delicious flavor and practical serving style, tamagoyaki has become a popular choice for everyday breakfasts, bento lunch boxes, and side dishes served with warm rice. Its popularity extends beyond Japan, as people around the world enjoy this versatile dish as part of various meals. Loved by both children and adults, tamagoyaki is a comforting recipe suitable for any occasion.

This recipe uses Accelist Pangan Nusantara Whole Egg Powder as a convenient substitute for fresh eggs, helping you achieve a soft, creamy texture and an even consistency without the hassle of cracking multiple eggs. It is an ideal solution for anyone who wants to cook quickly while maintaining consistent quality and longer ingredient shelf life.

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Cook Time 15

Servings: 2 people

Course: Appetizer, Breakfast

Cuisine: Japanese

Calories: 180

Ingredients Method

Ingredients

Tamagoyaki Base

39 grams Accelist Pangan Nusantara Whole Egg Powder (equivalent to 3 whole eggs)
117 ml water (for dissolving the egg powder)
1 carrot, finely diced
1 stalk green onion, thinly sliced
Cooking oil, as needed (for greasing the pan)

Seasonings

¾ tsp soy sauce
½ tsp granulated sugar
salt, (to taste)
Mushroom stock powder or chicken stock powder (to taste)
½ tsp mirin (optional, for a more authentic Japanese flavor)

Method

Dissolve the Egg Powder: Combine 39 g of Accelist Pangan Nusantara Whole Egg Powder with 117 ml of room-temperature water in a bowl. Whisk thoroughly with a fork or whisk until smooth and free of lumps. Let the mixture rest for 1–2 minutes to ensure it is fully dissolved.
Prepare the Tamagoyaki Mixture: Add ¾ tsp soy sauce, ½ tsp sugar, salt, white pepper, mushroom or chicken stock powder, and ½ tsp mirin (if using) to the egg mixture. Add the diced carrot and sliced green onion. Mix until all ingredients are evenly combined. For an extra smooth texture, strain the mixture through a fine sieve.
Heat the Pan: Use a rectangular tamagoyaki pan or a regular non-stick frying pan. Heat over low heat and lightly grease the surface with cooking oil using a brush or paper towel.
First Layer: Pour about one-third of the egg mixture (approximately 50–55 ml) into the pan. Tilt the pan gently so the mixture spreads evenly. Cook over low heat until the egg is partially set and no longer runny, while the surface remains slightly moist.
First Roll: Using chopsticks or a spatula, roll the cooked egg from the far side of the pan toward you, creating a compact roll. Move the roll to one side of the pan.
Second Layer: Lightly grease the empty area of the pan again. Pour another one-third of the egg mixture (approximately 50–55 ml), making sure it flows underneath the first roll. Lift the roll slightly if necessary. Cook until partially set, then roll it again to incorporate the new layer.
Third Layer: Grease the pan lightly once more. Pour in the remaining egg mixture and repeat the process. Ensure each layer adheres properly to create neat, compact layers.
Final Layer: Add the last portion of the mixture if needed and repeat the rolling process. Continue until a thick, well-formed rolled omelet with multiple layers is achieved.
Finishing: Once all the egg mixture has been used and the roll is fully formed, gently press the omelet with a spatula to compact it. Cook for about 30 seconds more until the outside develops a light golden color and the omelet is fully cooked. Remove from the pan.
Serve: Allow the tamagoyaki to cool for 1–2 minutes, then slice into 4–5 pieces, each about 2–3 cm thick. Serve warm as a side dish, a bento filling, or a delicious family breakfast.