Japanese Tamago Sushi Omelet

Magda Born
This is an easy family project


  • mixing bowl
  • Spatula, or chopsticks for rolling the omelet
  • Frying pan (square Japanese frying pan or small round pan)


  • 4 Eggs
  • 1 tsp Soy sauce
  • 1-2 Tbsp Mirin rice wine, Sake, or Maple Syrup
  • Butter or oil


  • Let the eggs sit at room temperature for 20-30 minutes because warmer eggs whip up to a greater volume. Cold eggs hitting a hot pan will produce a tough omelet. Do not salt the raw eggs as that will toughen them, too.
  • Mix the eggs with soy sauce and Mirin, or Sake or Maple syrup.
  • Get the frying pan hot and add little butter or oil. When the pan is hot, pour or ladle in a thin layer of the egg mixture. Regulate the temperature (probably to medium heat), so the eggs are cooking but not burning.
  • When the edges looked cooked but not too brown, gently lift the omelet with a spatula and roll it to one end. Add more oil or butter all over the pan, making sure that even under the rolled-up omelet, there is grease added.


If you have any questions, please contact me at mborn@kckpl.org

Magda Born

Community Services Librarian

Kansas City, Kansas Public Library

625 Minnesota Ave.

Kansas City, KS 66101

913-295-8250 ext 1103