The 4:2:1 Golden Ratio for Always Delicious Tamagoyaki (Rolled Omelette)

The 4:2:1 Golden Ratio for Always Delicious Tamagoyaki (Rolled Omelette)

This sweet-salty tamagoyaki (rolled Japanese omelette) is a family staple. This is the ratio my mother used too, and I've continued using it. When I think of my mother's cooking, I think of this!

Ingredients: 4 servings

Eggs (large)
2 tablespoons
1 teaspoon
1 tablespoon


1. Break the eggs into a bowl. Put all the ingredients in the bowl with the eggs, and mix well.
2. Pour the egg mixture into a frying pan in 5 portions. I use chopsticks, but you can use a spatula of course.
3. In 5 minutes it's all rolled up.
4. Roll up the omelette with each egg mixture addition. If you cook it over high heat while slightly lifting the pan above the heat like this, the egg won't burn.
5. So light and tender!
6. If you were to ask me what I wanted for my last meal when the world was about to end, I'd choose rice, this tamagoyaki, and tofu miso soup!
7. I made a version with green onion. You can also add some chopped up beni shoga red pickled ginger for color. Tuna is a nice addition too.

Story Behind this Recipe

I always used to watch my mother cooking delicious things since I was small. My mother used to make bentos for me every day when I was in high school, which always had tamagoyaki in them! As long as I had this tamagoyaki, I just needed some furikake with my rice and I was happy. Now I always include it in my children's bentos.