Dashimaki Tamago (Japanese Dashi Rolled Omelette)

Method14 steps · about 25 min

1. 1

   Step 1: Gather the ingredients and prepare a tamagoyaki pan or round frying pan. The dashi-rich egg mixture is delicate; pour thin layers and roll gently.

   
2. 2

   Step 2: Crack 3 large eggs (50 g each w/o shell) into a bowl. Whisk by "cutting" through the eggs with chopsticks in a zig-zag motion, taking care not to overmix.

   Uses 3 large eggs (50 g each w/o shell)

   
3. 3

   Step 3: Combine the seasonings in another bowl: 3 Tbsp dashi (Japanese soup stock), 2 tsp sugar, 1 tsp soy sauce, 1 tsp mirin, and 2 pinches Diamond Crystal kosher salt. Mix well.

   Uses 3 Tbsp dashi (Japanese soup stock) (use standard Awase Dashi or Vegan Dashi; or make quick dashi with water and a dashi packet or dashi powder) · 2 tsp sugar · 1 tsp soy sauce (use GF soy sauce for gluten-free) · 1 tsp mirin · 2 pinches Diamond Crystal kosher salt

   
4. 4

   Step 4: Add the seasonings to the eggs and whisk to combine. Don't overmix. Transfer the mixture to a measuring cup with a spout.

   Uses Gently beaten eggs · Dashi-seasoning mixture

   
5. 5

   Step 5: Heat the pan over medium heat. Dip a folded paper towel in 2 Tbsp neutral oil and apply a thin layer to the pan. Add a drop of egg mixture — if it sizzles, the pan is ready.

   Uses Thin film of oil from the 2 tbsp available · Drop of prepared egg mixture for testing

   
6. 6

   Step 6: Pour a thin layer of egg into the pan and quickly tilt it so the mixture coats the entire cooking surface. Poke any air bubbles with cooking chopsticks.

   Uses First thin layer of prepared egg mixture

   
7. 7

   Step 7: When the bottom is set but the top is still runny, roll the egg into a log shape using chopsticks or a spatula, starting from the far side of the pan toward the handle. Move the rolled omelette to the far side. Apply more oil to the pan with a paper towel, even under the omelette. Nami's Tip: Don't worry about rolling perfectly at this stage, since the inner layers will be hidden inside.

   Uses Partly set first egg layer · More oil as needed for a thin film

   
8. 8

   Step 8: Pour the second thin layer of egg, just enough to cover the bottom of the pan. Lift the rolled omelette and tilt the pan to spread the egg mixture underneath. When the new layer of egg has set and is still soft on top, roll it as before from the far side toward the handle. Nami's Tip: Control the cooking temperature by lifting the frying pan rather than adjusting the stove heat. If the heat is too weak, the egg will stick to the frying pan, so be careful.

   Uses First rolled omelette layer · Second thin layer of prepared egg mixture

   
9. 9

   Step 9: Move the rolled omelette to the far side. Reapply oil on the pan and under the omelette. Pour the next thin layer of egg and tilt to coat the entire surface—including under the omelette.

   Uses Rolled omelette with second layer · More oil as needed for a thin film · Next thin layer of prepared egg mixture

   
10. 10

    Step 10: Roll again when the bottom is set and the top is still soft.

    Uses Next egg layer and omelette roll

    
11. 11

    Step 11: Repeat until all the egg mixture is used.

    Uses Growing omelette roll · Remaining prepared egg mixture · Oil as needed between remaining layers

    
12. 12

    Step 12: On the final round, brown the omelette lightly on each side, if desired.

    Uses Complete rolled omelette

    
13. 13

    Step 13: Remove the omelette from the pan. While still hot, place it on a bamboo sushi mat and roll tightly to set the shape. Let stand for 5 minutes. Nami's Tip: Rolling in the bamboo mat is optional but recommended for a neat log shape.

    Rest omelette · 5 minUses Finished hot omelette

    
14. 14

    Step 14: Slice the omelette crosswise into ½-inch (1-cm) pieces. Optionally, serve with a mound of grated daikon and a splash of soy sauce on the side. Nami's Tip: Gently squeeze out any excess water from grated daikon.

    Uses Shaped rested omelette · Grated daikon, for serving (optional) · Additional soy sauce, for serving (optional)