Recipe Highlights
Stroll into any izakaya in Japan, and also you’ll doubtless spot housemade tamagoyaki on the menu—and it’s nearly 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 observe, however I’ll information you thru each step so you can also make it at residence very quickly.
- Prepared in 10 minutes
- A rewarding method that you could grasp at residence with my ideas
- Probably the most difficult tamagoyaki type, however well worth the effort
In the event you 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 kind of Japanese rolled omelette the place a excessive ratio of Japanese soup inventory (dashi) is combined into the overwhelmed egg, making it silkier, extra savory, and more durable to roll than different tamagoyaki. It’s the Kansai (Osaka) type and should be eaten contemporary. Atsuyaki tamago (厚焼き玉子) is the Kanto (Tokyo) type and makes use of much less dashi and extra sugar, making it sweeter, firmer, and extra bento-friendly.
Substances for Japanese Dashi Rolled Omelette
- giant eggs
- dashi (Japanese soup inventory) – see beneath
- sugar, soy sauce, mirin, and salt
- impartial oil – for cooking
- daikon radish and soy sauce – non-compulsory, for garnish
Discover the printable recipe with measurements beneath.
Tips on how to 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 high remains to be comfortable, roll from the far aspect of the pan towards the deal with.
- Construct the layers. Oil the pan, pour a brand new layer of egg, and raise 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 scorching 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 provide help to 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 more durable. Begin with much less and work your method up as you observe.
- 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 may 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 – Maintain the range on medium all through. If the pan will get too scorching, raise it off the burner or briefly relaxation it on a moist kitchen towel.
- The primary roll doesn’t must be excellent – It turns into the hidden heart.
- Roll when the underside is about however the high 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 scorching and let it set to create a rounded oval form.
- Eat it contemporary – 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? Strive these simple concepts!
- Sweeter type. 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 additional taste.
- Lower diagonally to make a coronary heart form. 💛
What to Serve with Dashimaki Tamago
Listed below are my favourite principal and aspect 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 sooner than different tamagoyaki types. It’s also possible to 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 mild sweetness. In contrast to atsuyaki tamago—the Tokyo-style model that leans candy—dashimaki is outlined by its dashi-forward, umami-rich taste. The big quantity of inventory offers 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 best form, however an everyday spherical frying pan works simply as effectively, particularly for rookies. For a thicker omelette, use a 9- or 10-inch nonstick pan.
What pan do you suggest for tamagoyaki?
In the event you 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, however it heats evenly and turns into almost non-stick over time.
That stated, the pan solely takes you to this point. Lovely tamagoyaki takes observe—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 more durable to roll. It’s the Kansai (Osaka) type and should be eaten contemporary. Atsuyaki tamago is the Kanto (Tokyo) type 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 additionally helps different residence 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. In the event you’re a newbie, observe first with my 3-Ingredient Easy Tamagoyaki recipe.Collect all of the substances.
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Crack 3 giant eggs (50 g w/o shell) right into a bowl. Whisk by “reducing” 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 complete cooking floor. Poke any air bubbles with cooking chopsticks.
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When the underside is about however the high remains to be runny, roll the egg right into a log form utilizing chopsticks or a spatula, ranging from the far aspect of the pan towards the deal with. Transfer the rolled omelette to the far aspect. Apply extra oil to the pan with a paper towel, even underneath the omelette.Nami’s Tip: Don’t fret about rolling completely at this stage, for the reason that 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 comfortable on high, roll it as earlier than from the far aspect 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 simply too weak, the egg will stick with the frying pan, so watch out.
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Transfer the rolled omelette to the far aspect. Reapply oil on the pan and underneath the omelette. Pour the following skinny layer of egg and tilt to coat the complete floor—together with underneath the omelette.
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Roll once more when the underside is about and the highest remains to be comfortable.
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Repeat till all of the egg combination is used.
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On the ultimate spherical, brown the omelette calmly on either side, if desired.
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Take away the omelette from the pan. Whereas nonetheless scorching, 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 non-compulsory 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 aspect.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 sides 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 high of the egg layer when the underside is about and the highest remains to be barely runny, then roll as standard.
- Plain and easy. Skip the dashi for a firmer, simpler omelette. Strive my 3-Ingredient Easy Tamagoyaki.
- Sweeter type. 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 additional taste. I present this in technique 2 within the recipe card beneath.
- Make it restaurant type. 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 Be aware: This put up was initially revealed in March 2012, up to date with new photographs and video in January 2016, and revised with extra info in August 2019. It has been republished with expanded content material on April 12, 2026.
