Recipe Highlights
Stroll into any izakaya in Japan, and also you’ll doubtless spot housemade tamagoyaki on the menu—and it’s virtually at all times Dashimaki Tamago. Tender, custardy, savory, and barely candy, it’s my all-time favourite model of Japanese rolled omelette. This recipe takes a little bit of follow, however I’ll information you thru each step so you may make it at house very quickly.
- Prepared in 10 minutes
- A rewarding approach which you could grasp at house with my ideas
- Essentially the most difficult tamagoyaki model, however well worth the effort
If you happen to love Japanese egg dishes, strive my Onsen Tamago, Ramen Eggs, and Omurice recipes subsequent!
What’s Dashimaki Tamago?
Dashimaki tamago (だし巻き玉子) is a sort of Japanese rolled omelette the place a excessive ratio of Japanese soup inventory (dashi) is blended into the overwhelmed egg, making it silkier, extra savory, and tougher to roll than different tamagoyaki. It’s the Kansai (Osaka) model and should be eaten recent. Atsuyaki tamago (厚焼き玉子) is the Kanto (Tokyo) model and makes use of much less dashi and extra sugar, making it sweeter, firmer, and extra bento-friendly.
Elements for Japanese Dashi Rolled Omelette
- massive eggs
- dashi (Japanese soup inventory) – see beneath
- sugar, soy sauce, mirin, and salt
- impartial oil – for cooking
- daikon radish and soy sauce – elective, for garnish
Discover the printable recipe with measurements beneath.
How one can Make Dashimaki Tamago
- Put together the egg combination. Whisk the eggs gently with out overmixing. Mix with dashi, sugar, soy sauce, mirin, and salt till the sugar dissolves and the colour is uniform.
- Warmth and oil the pan. Preheat on medium warmth and apply a skinny layer of oil with a folded paper towel. The pan is prepared when a drop of egg combination sizzles on contact.
- Cook dinner and roll the primary layer. Pour a skinny layer of the egg combination into the pan, tilting to coat evenly. Pop any air bubbles with chopsticks. When the underside units however the prime remains to be delicate, roll from the far facet of the pan towards the deal with.
- Construct the layers. Oil the pan, pour a brand new layer of egg, and carry the cooked egg so the combination flows beneath. Roll once more as soon as set. Repeat till all of the egg is used.
- Form and serve. Roll in a bamboo sushi mat whereas sizzling to set the form. Let stand 5 minutes, then slice into bite-sized items and serve instantly with grated daikon and soy sauce.
Nami’s Recipe Suggestions
These easy ideas will assist you make Dashimaki Tamago completely each time.
- Dashi ratio – You should utilize as much as 100 ml of dashi for 3 eggs for a extra pronounced taste, however extra moisture makes rolling considerably tougher. Begin with much less and work your means up as you follow.
- Don’t overmix the eggs – Use chopsticks with the ideas touching the bowl backside and reduce via fairly than whisking; keep away from creating bubbles.
- Preheat earlier than pouring – An under-heated pan causes the egg to unfold too slowly and stick earlier than you possibly can roll it.
- Oil the pan each time – Grease earlier than every layer to forestall tearing and sticking, even on a nonstick pan.
- Management warmth by lifting – Preserve the range on medium all through. If the pan will get too sizzling, carry it off the burner or briefly relaxation it on a humid kitchen towel.
- The primary roll doesn’t have to be excellent – It turns into the hidden middle.
- Roll when the underside is about however the prime remains to be barely runny – This helps every layer bond collectively for a easy, cohesive roll.
- Form with a bamboo mat – If the form is uneven, wrap it in a bamboo mat whereas it’s sizzling and let it set to create a rounded oval form.
- Eat it recent – The excessive dashi content material means dashimaki tamago will launch liquid because it sits, so serve instantly.
Variations and Customizations
Trying to change issues up? Attempt these simple concepts!
- Sweeter model. Add extra sugar to make atsuyaki tamago—the Tokyo-style sweeter, firmer model. See my Japanese Candy Rolled Omelet recipe.
- Add nori. Tuck sheets of nori seaweed between layers earlier than rolling for further taste.
- Lower diagonally to make a coronary heart form. 💛
What to Serve with Dashimaki Tamago
Listed below are my favourite foremost and facet dishes to pair with this omelette:
Storage and Reheating Suggestions
To retailer: Place leftovers in an hermetic container and refrigerate for as much as 1–2 days. The feel will soften quicker than different tamagoyaki kinds. You too can freeze for as much as 2 weeks and thaw in a single day within the fridge.
To reheat: Heat gently within the microwave or get pleasure from at room temperature. Keep away from overheating, because the egg can dry out.
FAQs
Is dashimaki tamago candy or savory?
Dashimaki tamago is primarily savory with gentle sweetness. Not like atsuyaki tamago—the Tokyo-style model that leans candy—dashimaki is outlined by its dashi-forward, umami-rich taste. The massive quantity of inventory provides it a fragile, savory depth that plain tamagoyaki or atsuyaki can’t match.
Do I would like a particular tamagoyaki pan?
No. An oblong tamagoyaki pan creates the smartest form, however an everyday spherical frying pan works simply as effectively, particularly for newcomers. For a thicker omelette, use a 9- or 10-inch nonstick pan.
What pan do you suggest for tamagoyaki?
If you happen to make tamagoyaki usually, pan makes a distinction. Over time I’ve tried many—non-stick, carbon metal, and copper—earlier than touchdown on my favourite: a forged iron tamagoyaki pan from Iwachu, a 120-year-old Nambu ironware (南部鉄器) maker in Japan. It’s heavy, nevertheless it heats evenly and turns into practically non-stick over time.
That stated, the pan solely takes you up to now. Lovely tamagoyaki takes follow—don’t hand over!
What’s the distinction between dashimaki tamago and atsuyaki tamago?
Dashimaki tamago makes use of the next ratio of dashi, making it silkier, extra savory, and tougher to roll. It’s the Kansai (Osaka) model and should be eaten recent. Atsuyaki tamago is the Kanto (Tokyo) model that makes use of much less dashi and extra sugar, making it sweeter, firmer, and extra bento-friendly.
I’d love to listen to how yours turned out! 💛 Please depart a star ranking and remark beneath to share your expertise. Your suggestions not solely helps Simply One Cookbook but in addition helps different house cooks uncover recipes they will belief.
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Earlier than You Begin
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Tamagoyaki with dashi is probably the most difficult to roll because the egg combination is watery. If you happen to’re a newbie, follow first with my 3-Ingredient Easy Tamagoyaki recipe.Collect all of the elements.
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Crack 3 massive eggs (50 g w/o shell) right into a bowl. Whisk by “slicing” via the eggs with chopsticks in a zig-zag movement, taking care to not overmix.
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Mix the seasonings in one other bowl: 3 Tbsp dashi (Japanese soup inventory), 2 tsp sugar, 1 tsp soy sauce, 1 tsp mirin, and 2 pinches Diamond Crystal kosher salt. Combine effectively.
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Add the seasonings to the eggs and whisk to mix. Do not overmix. Switch the combination to a measuring cup with a spout.
To Cook dinner
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Warmth the pan over medium warmth. Dip a folded paper towel in 2 Tbsp impartial oil and apply a skinny layer to the pan. Add a drop of egg combination — if it sizzles, the pan is prepared.
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Pour a skinny layer of egg into the pan and shortly tilt it so the combination coats the whole cooking floor. Poke any air bubbles with cooking chopsticks.
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When the underside is about however the prime remains to be runny, roll the egg right into a log form utilizing chopsticks or a spatula, ranging from the far facet of the pan towards the deal with. Transfer the rolled omelette to the far facet. Apply extra oil to the pan with a paper towel, even underneath the omelette.Nami’s Tip: Don’t be concerned about rolling completely at this stage, because the inside layers shall be hidden inside.
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Pour the second skinny layer of egg, simply sufficient to cowl the underside of the pan. Raise the rolled omelette and tilt the pan to unfold the egg combination beneath. When the brand new layer of egg has set and remains to be delicate on prime, roll it as earlier than from the far facet towards the deal with.Nami’s Tip: Management the cooking temperature by lifting the frying pan fairly than adjusting the range warmth. If the warmth is just too weak, the egg will persist with the frying pan, so watch out.
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Transfer the rolled omelette to the far facet. Reapply oil on the pan and underneath the omelette. Pour the following skinny layer of egg and tilt to coat the whole floor—together with underneath the omelette.
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Roll once more when the underside is about and the highest remains to be delicate.
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Repeat till all of the egg combination is used.
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On the ultimate spherical, brown the omelette frivolously on both sides, if desired.
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Take away the omelette from the pan. Whereas nonetheless sizzling, place it on a bamboo sushi mat and roll tightly to set the form. Let stand for five minutes.Nami’s Tip: Rolling within the bamboo mat is elective however beneficial for a neat log form.
To Serve
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Slice the omelette crosswise into ½-inch (1-cm) items. Optionally, serve with a mound of grated daikon and a splash of soy sauce on the facet.Nami’s Tip: Gently squeeze out any extra water from grated daikon.
To Cook dinner in a Spherical Frying Pan
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If you do not have an oblong tamagoyaki pan, a spherical frying pan works too. As you roll, tuck in each rounded edges of the egg layer earlier than every roll to maintain the form straight—or trim the perimeters with a knife as soon as completed. The roll shall be shorter, however simply as scrumptious.
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If you would like so as to add a filling comparable to a nori sheet, place it on prime of the egg layer when the underside is about and the highest remains to be barely runny, then roll as common.
- Plain and easy. Skip the dashi for a firmer, simpler omelette. Attempt my 3-Ingredient Easy Tamagoyaki.
- Sweeter model. Add extra sugar to make atsuyaki tamago—a thicker, sweeter model. See my Japanese Candy Rolled Omelet recipe.
- Add nori. Tuck sheets of nori seaweed between layers earlier than rolling for further taste. I present this in technique 2 within the recipe card beneath.
- Make it restaurant model. Add extra dashi than I do to make oven-baked castella tamago. It’s just like my Datemaki recipe.
Energy: 199kcal, Carbohydrates: 7g, Protein: 10g, Fats: 14g, Saturated Fats: 8g, Trans Fats: 1g, Ldl cholesterol: 279mg, Sodium: 347mg, Potassium: 207mg, Fiber: 1g, Sugar: 6g, Vitamin A: 503IU, Vitamin C: 10mg, Calcium: 55mg, Iron: 2mg
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Editor’s Word: This publish was initially revealed in March 2012, up to date with new images and video in January 2016, and revised with extra data in August 2019. It has been republished with expanded content material on April 12, 2026.