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Dashimaki Tamago (Rolled Omelet with Dashi)
Makes 1 roll (Serves 2–3) · About 15 min
A soft, fluffy rolled omelet cooked with dashi. You can make it in a square omelet pan or a small frying pan.
① Make the egg mix→② Heat the pan→③ Pour and roll→④ Repeat to make it thicker→⑤ Shape and cut
What to buy
Eggs
Seasonings & dry goods
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How to make it
1
Make the egg mix
- In a small bowl, put 3 tbsp water and 1/4 tsp dashi granules and mix well to dissolve
- Crack 3 eggs into another bowl
- Add the dashi, 1 tsp sugar, 1/2 tsp soy sauce and a pinch of salt
- Keep the tips of the chopsticks touching the bottom of the bowl and mix by cutting side to side (don't whisk to a foam)
How to tell it's doneWhen you lift the chopsticks, you can hardly see any thick lumps of egg white.
2
Heat the pan and coat with oil
- Put 1/2 tsp oil in the pan and set over medium heat
- Spread the oil all over with a folded paper towel (keep the oily paper towel on a small plate)
- Drip 1 drop of egg mix from the tip of the chopsticks
How to tell it's doneThe drop sizzles and sets right away.
Be carefulIf you add the egg before the pan is hot, it sticks to the pan and you can't roll it.
3
Pour the 1st layer and roll from the far side to the near side
- Pour in about 1/3 of the egg mix and tilt the pan to spread it all over
- Poke any puffed-up bubbles with chopsticks to pop them
- When the top is about half set, use chopsticks to fold it over 3–4 times, rolling from the far side toward you
How to tell it's doneThere is a long, thin roll of egg at the near side. If it's out of shape, it gets hidden in the next rounds, so don't worry.
4
Pour the rest in 2 parts and roll
- Slide the rolled egg back to the far side and oil the empty space with the paper towel
- Pour in half the remaining egg mix. Lift the rolled egg a little with chopsticks and let egg mix flow under it too
- When the top is about half set, roll it toward you along with the egg at the far side
- Do the same 1 more time to use up the egg mix
How to tell it's doneThe egg mix is used up, the last rolled surface is shiny, and no runny liquid comes out when you press it.
Be carefulIf you wait until the top is fully set, the layers won't stick and will come apart. Roll while it's still a little loose.
5
Shape and cut
- Turn off the heat and put the egg on the cutting board
- While it's hot, wrap it in plastic wrap (or a bamboo rolling mat if you have one) and press gently with your hands to make it square
- Let sit like this for about 3 minutes, then remove the wrap and cut into 2 cm wide slices
ReadyIf no egg mix runs out of the cut side, it's cooked through. If it runs out, heat the cut pieces in the microwave (600 W) 10 seconds at a time.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
It sticks to the pan and won't rollYou added it before the pan was hot, or there wasn't enough oil. Oil the pan with the paper towel every time.
The outside burned brownThe heat is too high. Next time use medium-low heat, and if it's about to burn, take the pan off the heat for a moment while rolling.
The layers come apart where it's rolledYou waited too long for it to set. Roll while the top is half loose.
The flavor is weakNext time use 1/4 tsp more soy sauce. For this batch, add a little soy sauce when you eat.
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