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Dashimaki Tamago (Japanese Rolled Omelette with Dashi)

  • Author: Yuto Omura
  • Total Time: 15 minutes
  • Yield: 3-4 servings


How to make delicious dashimaki tamago (出汁焼き卵) Japanese rolled omelette flavoured with dashi. Perfect for Japanese style breakfast, bento lunchboxes and to use in sushi.


  • 4 eggs
  • 50ml dashi
  • 20ml mirin
  • 1 tsp sugar
  • 1/4 tsp salt
  • 1/2 tsp soy sauce
  • 1 tbsp Grated daikon radish (optional)


  1. Crack 4 eggs into a bowl and beat lightly with chopsticks in a back and forth motion. (This is to break up the yolks and whites, don't whisk in a circular motion.)
  2. In a separate medium sized bowl, mix 50ml dashi, 20ml mirin, 1/4 tsp salt, 1/2 tsp soy sauce and 1 tsp sugar. Mix thoroughly until the salt and sugar are dissolved.
  3. Place a sieve on top of the bowl and pour the eggs into the dashi mixture. Mix gently.
  4. Pour 1 tsp of vegetable oil into a tamagoyaki pan and place on the stove on a medium heat.
  5. Using a paper towel, spread the oil around the pan and allow it to absorb the excess. Keep the paper towel close-by, we will use it again later for light greasing.
  6. Check the temperature of the pan by hovering your hand over the top, if you can feel the heat then it's ready. (If you're not sure, you can sprinkle a tiny drop of water, if it sizzles it's ready.)
  7. Pour one quarter of the egg mixture into the pan and tilt the pan until the base is evenly coated. If you see air bubbles, pierce them with chopsticks.
  8. If you notice some parts cooking too quickly or you realise it's getting too hot, lift the pan off the heat. Readjust as necessary.
  9. When it's half cooked, begin to roll the egg starting from the back of the pan and rolling towards you. The first step is to lightly pinch the edge furthest from you, and then with your other hand holding the pan handle, make a gentle scooping motion to help flip the far edge over and start your roll. (Don't rely purely on the chopsticks to fold it over, otherwise it will surely break.)
  10. Repeat this action to keep rolling the egg until it reaches the other edge of the pan and then use your greased paper towel from earlier to oil the empty space.
  11. Push the rolled tamagoyaki back to the far end of the pan and lightly grease the remaining side.
  12. Pour another quarter of the mixture into the pan and gently lift the rolled piece while tilting the pan so that some of the mixture goes underneath. This will create a seamless roll. 
  13. Tilt the pan again to make sure the rest of the mixture is flat and even, then once again wait for it to become half cooked, popping air bubbles and lifting the pan off the heat when you feel its necessary. 
  14. Repeat steps 7 to 13, using one quarter of the mixture each time.
  15. Once it's done, transfer the dashimaki tamago to a inverted bamboo sushi mat (this will make a striped pattern on the surface.) Press into shape and then transfer to a chopping board.
  16. Cut into slices approx 1 inch pieces and served with grated daikon radish.
  17. Enjoy!
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Sides
  • Method: Frying
  • Cuisine: Japanese

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