Chef's Secret Recipes, Japanese Cuisine

Advanced Tamagoyaki – Seaweed Version




4 Eggs

Mirin 1 Tablespoon

White Sugar 2 Tablespoons

Water a little

Soya Sauce 1 tablespoon

Salt a few

Seaweed 1-2 pieces

If prefer a sweeter taste can add more sugar (the Japanese style is sweeter in taste). You might ask whether a square pan is necessary, we demonstrate with both a square pan as well as a normal pan. The result is almost the same, so you don’t need to buy a square pan especially for this dish.


  1. Hold one chopstick in each hand, and use the chopsticks to “cut” the egg, 10 times vertically, then 10 times horizontally.
  2. Mix Mirin, sugar, water, soya sauce and salt with the egg
  3. Pour the oil evenly into the pan.
  4. To test whether the pan is hot enough, drip one drop of the mixture into the pan, if it makes a simmering sound then pour in more egg mixture.
  5. Spread the egg mixture out and fry until half cooked and that the bottom has solidified.
  6. Layer a measured piece of seaweed onto the egg.
  7. Roll/fold the egg, and repeat the above steps: add more oil, add egg mix, layer seaweed, and fold.

It is recommended that you don’t make it too thick/too many layers. Put it in the refrigerator for approx. 15-20 mins, then take it out and cut it into desired thickness.




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