Dashimaki Tamago (Japanese Rolled Omelette with Dashi)

Method13 steps

1. 1

   Step 1: Crack the 4 eggs into a bowl. Beat lightly with chopsticks in a back-and-forth motion to combine yolks and whites; avoid vigorous circular whisking and excess bubbles.

   Uses 4 eggs

   
2. 2

   Step 2: In a separate bowl, mix the 3 tbsp ready dashi, 4 tsp mirin, 1 tsp sugar, ¼ tsp salt and ½ tsp koikuchi soy sauce until the sugar and salt dissolve.

   Uses 3 tbsp dashi stock · 4 tsp mirin · 1 tsp sugar · ¼ tsp salt · ½ tsp Japanese soy sauce (koikuchi shoyu)

   
3. 3

   Step 3: Set a sieve over the dashi-seasoning bowl from step 2 and strain the beaten eggs from step 1 into it. Mix gently without making excess bubbles.

   Uses lightly beaten eggs · dissolved dashi-seasoning mixture

   
4. 4

   Step 4: Pour the 1 tsp cooking oil into a rectangular tamagoyaki pan and heat over medium heat. Spread the oil with kitchen paper and wipe off the excess. Keep that oiled paper nearby to grease the pan between layers.

   Uses 1 tsp cooking oil

   
5. 5

   Step 5: When the oiled pan from step 4 is hot, pour in enough egg mixture from step 3 to cover its base in a thin, even layer. Pierce bubbles with chopsticks. Briefly lift the pan off the heat if parts are cooking too quickly.

   Uses The preheated pan with its thin oil coating · Enough prepared egg mixture for one thin layer

   
6. 6

   Step 6: Once that layer from step 5 has begun to set but is still soft enough to roll, pinch the far edge lightly with chopsticks. Gently scoop with the pan as you start rolling towards yourself, helping the egg fold without tearing.

   Uses first egg layer in the oiled pan

   
7. 7

   Step 7: Finish rolling the first layer from step 6 towards the near edge. Use the oiled paper from step 4 to grease the empty space, push the roll to the far end, then grease the rest of the exposed pan.

   Uses first egg roll in the pan · The saved paper carrying oil from the single measured teaspoon

   
8. 8

   Step 8: Pour another thin layer of the remaining egg mixture from step 3 into the pan from step 7. Lift the roll slightly and tilt the pan so some mixture runs underneath and joins the layers.

   Uses first roll in the regreased pan · Enough remaining prepared egg mixture for the next thin layer

   
9. 9

   Step 9: Tilt the pan to spread the fresh layer from step 8 evenly. Let it begin to set while still flexible, popping bubbles and briefly lifting the pan off the heat if it gets too hot.

   Uses existing roll and fresh egg layer in the pan

   
10. 10

    Step 10: Roll the flexible layer from step 9 around the existing roll. Repeat the greasing, thin pouring and rolling in steps 7–9 until all the egg mixture from step 3 has been used. Finish gently heating the completed roll until the eggs are set throughout and its center reaches 71 °C (160 °F).

    Uses egg roll and next flexible layer · All remaining prepared egg mixture, added in successive thin layers · Oil remaining on the retained paper, used between layers

    
11. 11

    Step 11: Lift the fully cooked rolled omelette from step 10 onto an inverted bamboo sushi mat. Gently press it into shape, then move it to a chopping board.

    Uses The complete cooked roll, lifted from the cooking pan

    
12. 12

    Step 12: Cut the shaped omelette from step 11 into slices about 1 inch thick. Serve with the optional 1 tbsp ready grated daikon. If desired, add a little extra soy sauce to the daikon.

    Uses shaped cooked rolled omelette · 1 tbsp grated daikon radish (daikon oroshi) (optional) · Extra soy sauce, optional, for the grated daikon when serving

    
13. 13

    Step 13: Enjoy the sliced omelette from step 12 fresh as four small side portions.

    Uses Sliced omelette served as four small side portions