Japan · Eggs · Side dish
Dashimaki Tamago — Japanese Dashi Rolled Omelette
This Kansai-style rolled omelette gets its delicate savory flavor from dashi. Cook and roll thin layers to create a tender, lightly seasoned breakfast or side dish.
An original AI photograph was generated but is not yet uploaded to this page. Recipe has not been independently kitchen-tested by Asian Table Atlas.
Ingredients
- 3 large eggs (about 150 g without shells)
- 45 ml (3 tbsp) cooled Japanese dashi stock (kombu and bonito, or kombu-only)
- 2 tsp (8 g) sugar
- 1 tsp (5 ml) Japanese soy sauce
- 1 tsp (5 ml) mirin
- 1 small pinch fine salt
- 2 tsp (10 ml) neutral oil, or as needed for wiping the pan
- 60 g grated daikon radish, optional, to serve
Instructions
- Mix cooled dashi, sugar, soy sauce, mirin and salt until dissolved. Crack eggs into a bowl and gently break up whites and yolks with chopsticks without whipping in much air; stir in seasoning.
- Heat a rectangular tamagoyaki pan (or a small nonstick skillet) over medium heat. Wipe with a thin film of oil using a folded paper towel held with tongs.
- Pour in just enough egg mixture to cover the pan in a thin layer. Tilt to spread and pop large bubbles. When the underside has set, roll the sheet toward you using chopsticks or a spatula.
- Push the roll to the far end. Lightly oil the exposed pan, pour in another thin layer and lift the roll so uncooked egg runs underneath. When this layer is set enough to move, roll the omelet toward you again.
- Repeat oiling, pouring and rolling until the mixture is used, about 4–6 layers. Reduce heat briefly if browning too fast. Finish cooking until the center of the egg roll reaches 160°F (71°C) on a food thermometer.
- Transfer to a clean board; optionally wrap briefly in a bamboo sushi mat to square the shape. Rest 2–3 minutes, cut into 6 slices and serve warm with grated daikon.
Tips and substitutions
Bonito dashi contains fish; use kombu-only dashi if avoiding fish. A round skillet works: fold in the curved edges as you roll. Beginners may reduce dashi to 30 ml for easier handling.
Food safety and storage
Cook eggs to 160°F (71°C). Refrigerate within 2 hours (1 hour above 90°F/32°C), at 40°F/4°C or colder. Best eaten within 1–2 days; reheat leftovers to 165°F/74°C. Allergens: egg, soy, often wheat in soy sauce, and fish if bonito dashi is used.