Japanese Dashimaki Tamago - Dashi Rolled Omelette

Dashimaki Tamago is a light and delicate Japanese rolled omelette flavored with dashi (Japanese soup stock).
It has a soft, slightly juicy texture and a gentle umami taste.

In Japan, it is traditionally cooked in a rectangular tamagoyaki pan, which helps create its neat, layered shape.
However, a small round frying pan can also be used at home.

Dashimaki tamago is often served in bento boxes or as a side dish in a traditional Japanese meal.

Cooking time : 10min
Budget : normal
Serve : 4 persons
Level : easy
Ingredients
 
  • 3 eggs
  • 50 ml water
  • 1 tsp dashi powder
  • 1/2 tsp soy sauce
  • 1/2 tsp sugar
  • A pinch of salt
  • Neutral oil (for the pan)

 

Instructions

1. Prepare the Egg Mixture

First, dissolve the dashi powder in the water to make the dashi.

In a bowl, crack the eggs and add the prepared dashi, soy sauce, sugar, and a pinch of salt.

Gently mix everything together until well combined, being careful not to create too many bubbles.

For a smoother texture, you may strain the mixture through a fine sieve if desired.



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2. Heat the Pan

Heat a lightly oiled rectangular tamagoyaki pan over medium heat.

If you do not have a rectangular pan, a small non-stick frying pan will also work.

When the pan is evenly heated, lightly wipe the surface with a paper towel dipped in oil to prevent sticking.

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3. Cook the First Layer

Pour about one third of the egg mixture into the heated pan, spreading it evenly to cover the surface.
Cook over medium-low heat.

If air bubbles appear, gently pop them with chopsticks to keep the texture smooth.

When the bottom begins to set but the top is still slightly soft, carefully roll the egg toward one side of the pan using chopsticks or a spatula.

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4. Add and Roll in Layers

Lightly oil the empty space in the pan again.

Pour about one third of the egg mixture into the pan, lifting the rolled egg slightly so the liquid can flow underneath. Cook over medium-low heat.

If bubbles appear, gently pop them with chopsticks.

When the egg is mostly set but still slightly soft on top, roll it again toward the same side.

Repeat this process one more time with the remaining egg mixture.

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5. Finish Rolling

Once all the egg mixture has been cooked and rolled, gently shape the omelette with chopsticks or a spatula so it forms a neat rectangular log.

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6. Slice and Serve

Transfer the omelette to a cutting board and let it rest briefly.

Slice into bite-sized pieces and arrange neatly on a serving plate.

For an authentic Japanese touch, serve with freshly grated daikon radish on the side.

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NOTE

Seasoning can be adjusted to your taste.

For sushi-style tamagoyaki, more sugar is often added to create a sweeter flavor.

If you prefer a softer and juicier texture, increase the amount of dashi slightly.