Dashimaki Tamago (Japanese Rolled Omelette with Dashi)

Dashimaki Tamago is a dish that offers a unique twist on Tamagoyaki. It has a fluffier texture than regular tamagoyaki, and as soon as you take a bite, you can taste the umami from the dashi broth, which perfectly complements the flavor of the eggs.

Like tamagoyaki, you can make this dish with fewer ingredients and take in the nutritional benefits of eggs.

Jump to:

• What is Dashimaki Tamago?
• What is the difference from tamagoyaki?
• East and west Japan styles
• Cooking utensil
• Ingredients
• Step-by-step instructions
• Tips on how to make
• Recipe Card

What is Dashimaki Tamago?

Dashimaki Tamago is a type of tamagoyaki prepared by adding dashi broth to the seasoned egg mixture. It is made by frying the mixture thinly, rolling it, and repeating the process until the layers become thicker. Dashi means broth, maki is to roll, and Tamago refers to eggs.

Since dashi is used as an ingredient, I often make it along with miso soup, which also requires dashi in the cooking process. Adding dashi makes dashimaki tamago fluffier than regular tamagoyaki.

What is the difference from tamagoyaki?

Dashimaki tamago is prepared almost the same way as tamagoyaki, but the addition of dashi broth gives it a distinctive flavor. Here are some characteristics that differentiate dashimaki tamago from tamagoyaki:

• It is usually served for dinner.

While tamagoyaki is a common breakfast dish and popular in bento boxes (boxed lunch), dashimaki tamago is typically served during dinner because of the need to prepare the dashi. Additionally, it is more commonly found in restaurants.

• It is sometimes served with grated daikon radish and soy sauce as toppings.

Although dashimaki tamago is delicious on its own, some people prefer to add toppings such as grated daikon radish and soy sauce to enhance the flavor. I recommend trying it both ways to compare the flavors.

East and west Japan styles

Dashimaki Tamago is seasoned differently in Eastern and Western Japan. In Eastern Japan, it is typically sweetened, while in Western Japan, the flavor of the dashi broth is emphasized, and seasonings are used in moderation.

As I live in Osaka (Western Japan) and prefer less sweetness, I would like to share a recipe for Western Japan-style seasoning.

Cooking utensil

There is a "tamagoyaki pan" in Japan for cooking tamagoyaki or dashimaki tamago. Tamagoyaki pan can be found in almost every Japanese household that cooks and makes it easier to cook attractive and delicious dashimaki tamago. It is possible to make dashimaki tamago in a frying pan, but it is easier to use a tamagoyaki pan.

Tamagoyaki pans are made of various materials, which affect the quality of dashimaki tamago. Those with non-stick coating are inexpensive and require less oil. If you want to make the ultimate dashimaki tamago, you should use a copper tamagoyaki pan. They will be more expensive, but their higher thermal conductivity allows for a softer texture.

Ingredients

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Step-by-step instructions

🕒 Total 5 mins

On this page, I'm using a tamagoyaki pan to make dashimaki tamago. If you want to make it in a frying pan, please refer to the instructions provided here. The cooking process is the same, except for the ingredients used in steps 1 and 9.

Step 1
Crack the eggs into a measuring cup and beat with A (dashi, mirin, soy sauce).

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Step 2
Dip a small folded paper towel in oil and apply it to the pan. Heat the pan over high heat. Once the pan is hot, pour about ¼ of the egg mixture into the pan.

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Step 3
If there are large air bubbles, pierce them and add a small amount of the egg mixture into the holes created. When the egg mixture is almost set but still slightly runny, roll it several times with chopsticks, like folding it from the front to the back.

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Step 4
Move the rolled egg to the front of the pan. Apply the oil contained in a small folded paper towel to the pan and pour the same amount of egg mixture as in step 2 into the pan.

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Step 5
Repeat the same process as steps 3 and 4 until all the egg mixture is used up, increasing the layers of rolled egg you have just made. Each time pouring the egg mixture, lift the rolled egg with chopsticks so that the egg mixture is spread under the rolled egg.

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Step 6
Once it's done, remove it from the pan before it is overcooked by the residual heat.

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Step 7 (optional)
Place it on a bamboo sushi mat or paper towel and shape it nicely.

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Step 8
Cut into 1 inch (2.5cm) pieces.

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Step 9 (optional)
Serve with grated daikon radish and soy sauce as toppings, if desired.

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To Store

You can store it in the refrigerator for up to 2 days.

Tips on how to make

Like tamagoyaki, dashimaki tamago is a dish that cooks quickly on high heat, so you may need some practice to make it successfully. The following tips should help you get started.

• Apply oil to the pan each time you add the egg mixture. To avoid putting too much oil, dip a small folded paper towel in oil and apply it to the pan. Even if you use a non-stick pan, it is recommended to apply oil as the egg mixture tends to stick to the pan.
• Cook on high heat. High heat instantly evaporates the moisture in the egg mixture and at the same time coagulates the proteins, creating a fine texture.
• Cook quickly. If the egg mixture is overcooked, it will become tough and dry.
• The large air bubbles that form pouring the egg mixture should be pierced. Then put a small amount of egg mixture into the holes created. This will improve the texture.
• Once the dashimaki tamago is cooked, place it on a sushi mat or paper towel to shape it. This is optional and usually not done in Japanese households, but is required in restaurants. It is also suitable for cooking in a frying pan.

Recipe Card