Dashimaki Tamago: Dashi Rolled Omelet

だし巻きたまご

A gently seasoned rolled omelet with the delicate flavor of dashi.

Servings and Time

Serves 2-3 as a shared small plate. 10 minutes prep; 10 minutes cooking. Times are approximate; use the doneness checks below.

Ingredients

  • 3 large eggs
  • 45 ml dashi
  • 1 teaspoon light soy sauce
  • 1 teaspoon mirin
  • 1 teaspoon neutral oil, plus more for the pan
  • Grated daikon, optional

Tools Used

Tamagoyaki pan, silicone spatula, bowl, and food thermometer.

Steps

  1. Whisk eggs with dashi, soy sauce, and mirin without making excess foam.
  2. Lightly oil a tamagoyaki pan and heat over medium-low heat.
  3. Pour in a thin layer of egg. When mostly set, roll it toward one end using a spatula.
  4. Oil the empty surface, add another thin layer, lifting the roll so egg flows underneath. Roll again; repeat until all egg is used.
  5. Cook gently until the center reaches 71 C / 160 F and no liquid egg remains. Rest briefly, slice, and serve.

Serving Notes

A small round fry pan also works, although the finished shape will be less even. Serve with grated daikon.

Nutrition Note

Eggs provide protein; pair with vegetables and rice for a fuller meal.

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