Tamagoyaki, or Japanese rolled omelet, is a staple in bento boxes and a comforting side dish that also pairs wonderfully with a drink. It is made by layering thin sheets of egg mixture, which helps it stay fluffy, soft, and delicious—even after it cools.

In this version, I use shio koji to bring out a subtle umami depth, natural sweetness, and a wonderfully moist texture. While this recipe features shio koji, the same rolling technique can be used with any egg mixture, so once you get the hang of it, you’ll be able to make all kinds of tasty variations.

Japanese Rolled Omelet (Tamagoyaki) Using Shio Koji

This shio koji tamagoyaki is a fluffy, slightly sweet Japanese rolled omelet made with layered eggs for a soft, moist texture that stays delicious even when cooled—and the same technique works great with any egg mixture.

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Sakura Yubi

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Prep Time 10

Cook Time 20

Total Time 30

Cuisine Japanese

Course Side Dish

Servings 2 servings

Ingredients

3 (3) eggs

2 tsp (2 tsp) shio koji
1 tbsp (1 tbsp) sugar
1 tbsp (1 tbsp) water

1 tsp (1 tsp) dashi powder (Use any type of dashi you can get your hands on.)
1 tbsp oil (Use any oil you like.)

directions

Preparation

In a large bowl, add eggs, shio koji, sugar, water, and dashi powder. Mix everything well together with a whisk or a fork.

Rolling the Omelet

Place a rectangular or square pan over low heat. We want low heat for this so we can take our time while we roll our omelet without burning it.
Coat the pan thinly with oil.
Also, coat both sides of a spatula with oil to prevent the egg mixture from sticking to it.
Stir the egg mixture once again, and drop a small portion of the mixture onto the pan. Then spread it across the pan.
Let it cook until the egg is no longer runny but not completely dry on the surface.
When you add the mixture onto the pan, make sure you add just enough to coat the bottom of the pan. If you add too much mixture at a time, the bottom of the mixture will start to burn while the surface of the mixture is still runny. We want the bottom and the top to cook at the same time.

Then gently lift the forward edge of the egg with a spatula and slowly roll it toward the rear side.
It's okay to screw it up at this point. No one is going to know. Take your time and just keep going.
Once the omelet is rolled to the end, gently move it forward.
Lightly coat the pan with oil, and we're going to repeat this process again and again.

So stir the egg mixture a little bit, drop a small portion of the mixture onto the pan, and spread it out.
Lift the rolled omelet a bit and try to let the mixture flow underneath to make the roll seamless.
And let it cook and then roll.
Repeat this process until we use up all the egg mixure.
Transfer it onto a cutting board. Let it cool a bit before you slice it. It will be easier to slice it after it's cooled.
But if you want to slice and serve it while it's hot, you can do that too.
And you are done with your beautiful rolled omelet! Enjoy!

Recipe Notes

Feel free to adjust the ingredient amounts to your taste.
What Is Shio Koji? (The Complete Guide)
How to Make Shio Koji (Recipe)

Shio koji products:
– If You Are Outside of Japan
Shio koji by marukome 200g (7.05 ounce): https://geni.us/8vWX0vj
Shio koji by marukome 500g (17.6 ounce): https://geni.us/tIoxH2b
– If You Are in Japan
Shio koji by marukome 500g (17.6 ounce) x 2: https://geni.us/Kbbw0C
Dashi powder:
– If You Are Outside of Japan: https://geni.us/LD7XA
– If You Are in Japan: https://geni.us/AI3Btb
These dashi powder products are not exactly the same as the one I used in the video but are similar.
As an Amazon Associate, I earn a percentage of what you pay on qualifying purchases.

Nutrition

Serving: 1servingCalories: 198.2kcalCarbohydrates: 10.4gProtein: 8.8gFat: 13.4gSaturated Fat: 2.6gPolyunsaturated Fat: 3.2gMonounsaturated Fat: 6.8gTrans Fat: 0.1gCholesterol: 245.5mgSodium: 363.3mgPotassium: 91.2mgSugar: 7.6gVitamin A: 356.4IUCalcium: 37mgIron: 1.2mg

Keyword koji salt, rolled omelet, salt koji, shio koji, tamagoyaki