BreakfastBrunchSide Dish

Dashimaki Tamago

Name: Dashimaki Tamago
Prep time: 5 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: japanese
Ingredients: 3 pcs large egg; 60 ml dashi stock chilled; 1 tsp soy sauce; 1 tbsp mirin; 1 tsp sugar; 1 pinch salt; 1 tbsp neutral oil for cooking

A classic Japanese rolled omelet made with a savory-sweet egg mixture flavored with dashi stock. Its delicate, custard-like layers make it a popular choice for breakfast, a side dish, or as a component in a bento box.

An original recipe by Forkin

Total time: 20 min
Serves: 2
Difficulty: Medium
Per serving: 223 kcal

Allergen information: may contain eggs, gluten, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

3 pcslarge egg
60 mldashi stock, chilled
1 tspsoy sauce
1 tbspmirin
1 tspsugar
1 pinchsalt
1 tbspneutral oil, for cooking

Equipment

bamboo rolling mat · tamagoyaki pan · fine-mesh sieve · bowl · spatula · whisk

The method

Step by step

1
In a medium bowl, add the eggs, dashi stock, soy sauce, mirin, sugar, and salt.
About 1 min
2
Whisk gently until just combined, being careful not to create too much foam.
About 2 min
Cook’s note: For a more uniform color, you can break the yolks first before whisking them into the whites.
3
Pour the egg mixture through a fine-mesh sieve into a measuring cup or spouted bowl for a smoother texture and easier pouring.
About 2 min
4
Heat a tamagoyaki pan or small non-stick skillet over medium heat. Dip a paper towel in the neutral oil and wipe a thin, even layer across the pan's surface.
About 2 min
Cook’s note: The pan is ready when a drop of egg mixture sizzles immediately.
5
Pour a thin layer of the egg mixture into the pan, tilting it to cover the entire bottom.
About 1 min
6
Once the egg is mostly set but still slightly moist on top, use chopsticks or a spatula to roll it from the far end toward you.
About 1 min
Cook’s note: If any large bubbles form, poke them with your utensil to release the air.
7
Push the rolled omelet to the far end of the pan. Re-oil the empty space in front of it.
8
Pour another thin layer of egg mixture, lifting the existing roll so the liquid flows underneath.
About 1 min
9
When the new layer is set, roll it up again, encasing the first roll.
About 1 min
10
Repeat the process of oiling, pouring, and rolling until all the egg mixture is used.
About 2 min
11
Transfer the finished omelet to a bamboo rolling mat. Roll the mat tightly around the omelet to shape it.
Cook’s note: If you don't have a bamboo mat, you can use parchment paper and your hands to gently shape it.
12
Let the omelet rest in the mat for 5 minutes to set its shape.
About 5 min
13
Unwrap the omelet and slice it into 2-3 cm thick pieces to serve.
About 1 min

Per serving

Nutrition

64%Score

Calories: 222.7kcal
Protein: 11.1g
Carbs: 6.7g
Fat: 16.6g
Fibre: 0g
Sugar: 5.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store in an airtight container in the refrigerator.

Reheating

Enjoy cold, at room temperature, or gently warmed in a microwave for 15-20 seconds.