Dashimaki Tamago (Japanese Rolled Omelette)

Method13 steps · about 20 min

1. 1

   Step 1: Gently beat the four small eggs in a bowl or large measuring cup. Move chopsticks or a fork sideways to break up the whites without whipping in excessive air.

   Uses 4 small eggs

2. 2

   Step 2: Add the prepared dashi, light soy sauce (½ tbsp), sake (½ tbsp) and sugar (2 tsp) to the beaten eggs. Mix gently until the sugar dissolves.

   Uses Gently beaten eggs · 4 tbsp prepared fish-based dashi stock · ½ tbsp light soy sauce · ½ tbsp sake · 2 tsp sugar

3. 3

   Step 3: Put the 1½ tbsp oil in a small bowl and use a folded paper towel to apply a thin film to a non-stick round frying pan or tamagoyaki pan. Heat over medium-low to medium heat, keeping the oil and towel for later layers. A tiny drop of egg should sizzle gently; lower the heat if it cooks instantly.

   Uses Single 1½ tbsp oil allowance for repeated pan wiping

4. 4

   Step 4: Pour about one fifth of the original egg mixture into the heated pan, covering the bottom in a thin layer. It should start cooking gently and form some bubbles. With a smaller pan, use smaller pours to keep the layers thin.

   Uses About one fifth of the original egg mixture · Heated lightly oiled pan

5. 5

   Step 5: Poke any large bubbles with chopsticks or the edge of a spatula to flatten the egg layer.

   Uses First thin egg layer in the pan

6. 6

   Step 6: When the surface begins to dry but is still partly wet, fold the two rounded sides inwards if using a round pan. Starting at the far edge, lift and fold a strip about 1.5 cm wide towards you with a spatula to begin the roll.

   Uses First partly set egg layer

7. 7

   Step 7: Continue rolling the rest of this layer around the first fold until the roll reaches the edge nearest you.

   Uses First fold and remaining first egg layer

8. 8

   Step 8: Use the spatula to even the width of the first roll, pressing gently if its surface is uneven.

   Uses First rolled egg layer

9. 9

   Step 9: Use the reserved oiled paper towel to wipe a thin film of oil on the far side of the pan. Slide the roll there, then lightly wipe the rest of the exposed pan.

   Uses Shaped first egg roll · Oil from the same wiping allowance

10. 10

    Step 10: Pour another fifth of the original egg mixture into the exposed pan. Lift the roll slightly so fresh mixture runs beneath it, rather than pouring it over the roll.

    Uses First roll in the lightly re-oiled pan · About another fifth of the original egg mixture

11. 11

    Step 11: Flatten large bubbles, let the new layer partly set, fold its rounded sides inwards if needed, and roll it around the existing roll towards you. Shape evenly, wipe the exposed pan lightly and move the roll back. Repeat with the remaining egg mixture in thin pours until it is all used, finishing by shaping the roll. Continue gently cooking until the centre is set and reaches 71°C / 160°F on a food thermometer.

    Uses First roll with the second fresh egg layer · Remaining egg mixture after the first two approximate fifths · Oil from the remaining wiping allowance

12. 12

    Step 12: Transfer the cooked roll to a cutting board. If needed, shape it while hot through baking paper, or wrap it gently in a sushi rolling mat to round the corners. Slice or dice it and divide between two serving plates.

    Uses Completed fully cooked rolled omelette

13. 13

    Step 13: If using the daikon (2 tbsp) garnish, squeeze out its excess water and place it beside the omelette slices. Serve.

    Uses Two plates of sliced omelette · 2 tbsp grated daikon, optional