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Dashimaki tamago slices, served with soy sauce and mirin
Grilled Japanese omelette slices with soy sauce

Dashimaki tamago (dashi-rolled omelette)

Author: Flavelo
Recipes Main Courses Quick Meals
The star of Japanese breakfasts and bento boxes. This is not a simple scrambled egg, but a multi-layered rolled omelette made juicy and umami-rich by 'Dashi' (Japanese stock). Making it requires patience and a little practice, but the result is an airy, pillow-like egg roll.
🕒 Prep Time 5 mins
🍳 Cook Time 10 mins
⌛ Total Time 15 mins
🍽️ Servings 2 servings
🔥 Calories 350 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Rectangular pan (Makiyakinabe) or small round frying pan
  • Chopsticks or spatula

Allergen Information

⚠️ Eggs
⚠️ Soya

Instructions

1 ✓

Beat the eggs gently (don't froth!), and mix in the dashi and seasonings.

Tip: If you beat it too frothy, there will be air bubbles and the texture won't be smooth.
2 ✓

Grease the hot pan thinly.

Tip: Use oiled kitchen paper for greasing before every layer.
3 ✓

Pour a thin layer, cook until half done (top should still be moist), then roll up to the end of the pan.

Tip: The moist surface glues the layers together.
4 ✓

Oil the exposed surface again, pour another layer (let it flow under the roll!), and roll up the existing roll again.

5 ✓

Repeat until the egg is used up. Shape with a bamboo mat if needed, and slice.

Recipe FAQ

Why does the egg tear when rolling?
You put too much dashi in (liquid weakens the structure), or cooked too thin a layer. Start with less stock as a beginner!

Ingredients

  • 4 pcs Eggs
  • 100 ml Dashi stock (cold)
  • 2 tbsp Soy sauce
  • 1 tbsp Mirin (sweet rice wine)
  • 1 tsp Sugar
  • 1 tbsp Oil (for greasing)