Making Atsuyaki-Tamago
Layered Omelet

The traditional multi-layered omelet known as atsuyaki-tamago appears frequently in Japanese-style breakfasts and boxed lunches. Slightly sweet, light and delicate, it is served at home as well as in restaurants.



Layered omelet (serves 4)

  • 6 medium eggs
  • 1T vegetable oil
  • 200g (7 oz.) daikon-oroshi,
     fine-grated daikon
  • Kikkoman Soy sauce to taste
  • [ Seasonings ]
  • 6T dashi stock
  • 3T sugar
  • 2t mirin
  • 2t Kikkoman Soy Sauce

  1. Gently whisk the eggs in a bowl. Lightly mix in seasoning ingredients.
  2. Heat vegetable oil over medium heat in a square-shaped frying pan.* Wipe off excess oil with a paper towel; set aside to re-grease pan periodically.
  3. Pour 1/3 egg mixture into pan. When eggs are half-set, fold omelet by lifting the far end and rolling it toward you. (photo1)
  4. Grease the empty area of the pan with the paper towel, move omelet to far side; grease other half of pan. (photo2)
  5. Pour in another third of egg mixture and allow the new layer to seep beneath the omelet. (photo3)
  6. When the new layer is half-set, fold it toward you as before, wrapping the new layer around the first omelet as you roll. (photo4)
  7. Re-grease pan as before. Pour in remaining egg mixture and repeat process. Keep the completely folded omelet over the heat until lightly browned.
  8. Cut omelet roll into 2.5cm (1 inch) pieces; arrange on individual dishes garnished with a small mound of daikon-oroshi sprinkled with soy sauce to taste.

Roll omelet toward you.


Grease front of pan.


Allow new layer to seep beneath omelet.


Roll omelet toward you.

* This shape is typically used to make a Japanese omelet, about 13.5cm x 18cm x 3cm (6 in. x 7 in. x 1 in.). A circular pan around 18cm (7 in.) in diameter may be used.
Note: Omelet roll can be nicely shaped in a bamboo rolling mat while still hot.