The native guide; All about unique Japan Japanese Basic Cooking; How To Make A Paper Thin Egg Omelet (Usuyaki Tamago) | Japanmcconnell
Sponsored Link

Japanese Basic Cooking; How To Make A Paper Thin Egg Omelet (Usuyaki Tamago)

Food & Recipes
Food & Recipes
Sponsored Link

Sushi, Hiyashi-Chuka, Harusame salad

When learning Japanese cuisine, you will encounter opportunities to make Usuyaki Tamago which is a thin egg omelet.

It is not a dish as it is and commonly is used as a decoration adding yellow color to the dish.

To make it, it require little techinique but not too complicated.

Just never be rash and get to know some tips to make a perfect thinl egg omelet!

Adding potato or corn starch mixed with water is not easy to be torn.

Usuyaki Tamago VS Kinshi Tamago ?!

There may be confusion between Usuyaki Tamago and Kinshi Tamago if you have heard of these words.

Kinshi Tamago is shredded Usuyaki Tamago.

How To Make Japanese Paper-Thin Egg Omelet


Japanese thin egg omelet, Usuyaki tamago, Japanese cooking recipe

Japanese Thin Egg Omelet

Usuyaki Tamago is one of the basic items in Japanese cuisine.
Cuisine Japanese


  • A large frying pan with a flat bottom (with a lid) is recommended.


  • 1-3 Eggs
  • ½ tsp corn or potato starch
  • ½-1 tsp Water or Japanese sake
  • ⅓-1 tsp sugar
  • pinch of salt


  • Mix starch and water (or sake) in a small bowl.
  • Add the eggs to a bowl and break yokes with chopsticks. Beat the eggs moving chopsticks from side to side, not like whisking.
  • If you see egg white rumps, remove them and add the seasoning and starch after the eggs are beaten well.
  • Put about 1/2 teaspoon of vegetable oil in a frying pan and heat it over medium heat until the pan is firmly heated.
  • Spread the oil all over. Use folded kitchen paper to wipe a thin layer of oil onto the pan.
  • Turn down the stove to the lower medium heat and pour in enough egg mixture to cover the bottom. Immediately tilt the frying pan around and spread the egg mixture evenly.
  • While keep moving the frying pan around, the bottom of the egg omelet will soon be cooked. (It will not be moved.) Then remove a pan from the fire and put it on a wet towel. This process does not burn the egg omelet to brown.
  • Cover the pan with a lid and wait for 1 to 2 minutes.
  • Remove the lid after 1 to 2 minutes, and touch the surface to make sure it is cooked making sure the surface isn't sticky. At the time, the egg omelet supposes not to be hot, take it out with your hands or another tool gently.
  • Repeat this for the rest of the egg mixture.
  • Generally, the egg omelet should be cooked for about 2 minutes on the wet towel, but only 1 minute is needed if the egg omelet is thinner.
  • Depending on the amount of egg mixture and the size of the pan, 2 minutes of rest on the wet towel is not enough. In that case, leave the pan on the wet towel longer than it, or turn over the egg omelet and cook on low heat slightly.
  • In this recipe, finish the egg omelet on the wet towel to avoid brown-colored, but you can finish cooking it on the stove. Turn the heat off and cook it with residual heat for about 2 minutes.
Copied title and URL