Easy Dashi Tamagoyaki egg recipe: roll the perfect omelette

by Joost Nusselder | Updated:  September 14, 2022

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Omelette is a breakfast classic worldwide, but have you thought about changing things up and adding some dashi to your Japanese rolled omelette?

Japanese rolled omelet is a type of tamagoyaki, a rolled omelet made of eggs. It is often eaten for breakfast but can also be enjoyed as part of the main dish or as a snack.

Dashi is a type of soup stock made from kelp and bonito flakes. It adds an umami flavor to the omelette and makes it more filling.

Favorite Asian Recipes
Favorite Asian Recipes

Combining tamagoyaki and dashi, you get a dish called Dashimaki Tamago (だし巻き卵).

Easy Dashi Tamagoyaki egg recipe- roll the perfect omelette

All the umami flavors come together in this easy Japanese rolled omelette which is perfect for breakfast. The cooked egg combined with dashi stock is the upgrade your omelette needs.

What you need to make dashi tamagoyaki

It is easy to make your own Japanese rolled omelette at home.


For this dashimaki tamago recipe, you’ll need a rectangular tamagoyaki pan.

I like the original Japanese Iwachu Iron Tamagoyaki Omelette Pan because it cooks the egg evenly and comes with a heat-proof panhandle.

However, if you prefer a cheaper non-stick version, the ESLITE LIFE induction-friendly tamagoyaki pan is a great choice too!

You need to use a rectangular pan for this recipe, or else you can’t create the egg log shape, and it’s hard to make rolled tamagoyaki in a round pan.

A bamboo mat is also required if you want to shape the omelette rolls properly. A bamboo sushi mat is best because it’s the right size and will help the egg keep its shape.

Finally, you will want some long Japanese chopsticks, to be able to beat the eggs properly and also roll the omelette once ready.

Easy Dashi Tamagoyaki egg recipe- roll the perfect omelette recipe

Dashi Tamagoyaki (Dashimaki Tamago) recipe

Joost Nusselder
No ratings yet
Prep Time 5 mins
Cook Time 20 mins
Course Main Course, Side Dish
Cuisine Japanese
Servings 2 servings


  • 1 tamagoyaki (square) pan
  • 2 long chopsticks
  • 1 Bamboo rolling mat


  • 4 eggs
  • 60 ml dashi
  • 20 ml mirin
  • 1 tsp soy sauce
  • 1 tsp sugar
  • 1/4 tsp salt
  • some grated Daikon radish for garnish


  • Four eggs should be cracked into a bowl and whisked lightly back and forth using chopsticks. Don’t whisk in a circular motion to separate the yolks and whites. Beat eggs gently.
  • Make the dashi stock according to package instructions.
  • In a separate bowl, add dashi, mirin, soy sauce, sugar, and salt. Mix well until all the ingredients are dissolved.
  • Heat the tamagoyaki pan on medium-high heat. Add 1 tsp of cooking oil.
  • You can use a greased paper towel or brush to spread the oil around in the pan.
  • Pour in about a quarter of the egg mixture to form a thin layer. Be sure the bottom of the pan is fully coated and pop any air bubbles that form.
  • When the omelette seems to be cooked halfway, begin rolling the layer of egg from the back towards yourself.
  • Keep rolling until the omelette is rolled to the edge of the pan.
  • Once done, transfer the omelette to the sushi mat. Press and roll the egg to give it the classic Japanese rolled omelette shape.
  • Next, cut the omelette into 1 inch pieces and grate some daikon radish on top as garnish.
Keyword Egg, Omelette
Tried this recipe?Let us know how it was!

Cooking tips

Now you know the basics of making dashi tamagoyaki, let’s discuss how to ensure your dish becomes a success.

Making the mixture

The sugar and salt may not entirely dissolve if the condiments are put into the eggs directly, leading to an inconsistent flavor and a gritty texture.

In order to prevent this, combine the dashi and condiments in a different bowl before adding them to the eggs.

If you buy dashi stock sachets, prepare it according to the packaging instructions. I also have a homemade dashi recipe you can prepare easily.

Chopsticks can be used to vigorously beat the eggs in a bowl rather than using a traditional whisk.

Whisking can cause overmixing, and overmixed eggs lose their soft quality when cooked and do not set nicely.

To give the tamagoyaki a finer texture, combine all of the dashi and toppings, then pour the mixture through a strainer or colander.

Egg whites and yolks will combine effectively in this manner as well, making your dashi mixture smoother.

Cook on medium heat

It’s best to cook the eggs on medium heat. Make sure your pan is completely hot before cooking the eggs, then roll them quickly.

This ensures the cooked egg isn’t burned!

When you add the egg mixture, the temperature should make the mixture sizzle a bit!

When the egg liquid reaches a temperature above 100°C, the liquid rapidly evaporates, and the proteins coagulate at the same time, making the egg layer smooth.

That means the dashimaki tamago will brown too quickly if you roll it too late.

However, if you reduce the heat out of concern that the eggs will burn, they won’t be as fluffy.

Rolling the omelette

Undoubtedly, getting the omelette shape right the first time isn’t an easy task.

You have to gently roll the omelette and egg layer while it’s still in the pan and then carefully push it to one side.

If you’re not confident in your skills, you can practice with a regular omelette first.

Turn the eggs using chopsticks from the back to the front once they no longer appear to be very runny.

You might believe that a spatula makes rolling easier, but long chopsticks work best because of their accuracy.

This guy shows how to use both, chopsticks and a spatula, so you can see for yourself what would work best for you:

If your egg keeps sticking to the frying pan, you can evenly coat it with vegetable oil or use an oiled paper towel to coat the tamagoyaki pan between each use.

You may encounter a small problem: air bubbles. Use the chopsticks to pierce the air bubbles and pop them.

The egg can have hollow gaps within if you roll the omelette with air bubbles in it, which is not as nice looking.

Shaping the egg

A regular bamboo sushi mat is the best tool for rolling and giving the omelette its log shape.

I like to line the sushi mat with plastic wrap because it’s easy to clean and prevents the egg from sticking.

If you don’t have a sushi mat, you can use a kitchen towel but make sure it’s very clean!

Substitutions and variations

It’s not a true dashi Japanese rolled omelet if there are substitutions and variations.

Tamagoyaki Japanese rolled omelette is the original dashi-free version, and you can also make that.

But, you can use other seasonings if you don’t have the classic ingredients on hand. Here are some ideas:

What is dashi tamagoyaki egg?

Dashi tamagoyaki or Dashimaki Tamago (だし巻き玉子) egg is a type of tamagoyaki, a rolled omelet made of eggs that has been cooked in dashi (a type of soup stock made from kelp and bonito flakes).

The omelette is rolled on a sushi mat and then cooked in a tamagoyaki pan, which is a rectangular omelette pan.

In Japanese, the pan is called tamagoyaki nabe (卵焼き鍋).

Dashi tamagoyaki egg is often eaten for breakfast but can also be enjoyed as part of a main dish or as a snack.

The reason why dashi tamago is so special is that it’s simple – there are no extra ingredients, just eggs, and some basic Japanese seasoning.

This dish is a common addition to bento boxes and is often served at Japanese restaurants.

Eastern vs. Western Japanese dashi tamagoyaki recipes

The country has two different recipes for this dish.

Kanto (eastern) dashi tamago is known for its robust and sweet taste.

In this recipe, the egg mixture is combined with dark soy sauce, sugar, and dashi sauce.

Since the dark soy sauce and sugar caramelize, the resulting Japanese rolled omelette is darker and browned.

Kansai (western) dashi tamago is a bit different because it doesn’t contain sugar and thus isn’t sweet.

The eggs are combined with dashi stock, mirin (sweet rice wine), and light soy sauce, also known as white soy sauce or usukuchi soy sauce.

Tamagoyaki vs Dashimaki Tamago

Many people confuse these two Japanese-style breakfast dishes since they’re both made with eggs.

Tamagoyaki refers to the classic Japanese rolled omelette rolled in a bamboo sushi mat. This dish is made with eggs, mirin, sugar, and soy sauce.

Dashimaki tamago is a rolled omelette that is cooked in a dashi-based soup. It contains the same ingredients as tamagoyaki plus dashi, which gives it a umami flavor.

The main difference between these two dishes is the soup stock. Tamagoyaki is made without dashi, while dashimaki tamago includes dashi in the recipe.

Origin of tamagoyaki with dashi

The rolled egg fluffy tamagoyaki omelette originates in Japan.

It’s believed the rolled egg omelette was first made during the 17th and 18th centuries.

Adding dashi to the recipe is a relatively recent invention, and it’s thought to have originated in the Kanto region of Japan.

Dashi tamago became popular in the early 20th century and has been a staple of Japanese cuisine ever since.

The dish gained popularity in Japan during the 1950s because the government recommended parents feed their kids more protein to make them healthier.

At that time, tamagoyaki became a common breakfast food for Japanese children.

The rectangular shape of the Japanese rolled omelette is thought to have come about because it’s easy to cut into pieces and served in bento boxes.

How to serve and eat

Usually, Japanese rolled omelet with dashi is served in a bento box or as part of a main dish.

It can be eaten hot or cold and is often served with rice. You’ll find this dish on the izakaya menu as well. Japanese pubs serve dashimaki tamago cold as small appetizers.

If you want to be extra fancy, you can slice the omelette into rounds and serve it on top of rice in

Dashi tamago is also a very popular sushi topping. You can cut it into small pieces and serve it over nigiri sushi or use it as an ingredient in inside-out rolls.

To eat the rolls, pick them up with chopsticks and dip them in soy sauce.

How to store

You can store leftover rolled omelette in the fridge for up to 2 days.

Reheat it in the microwave or on the stovetop before eating. I don’t recommend freezing it because the texture changes, and it’s not as nice.

Dashi tamago is best eaten fresh but cooled.

Similar dishes

There are many similar dishes to dashi tamago, both in Japan and around the world.

The original tamagoyaki rolled omelette is made without dashi, but there are several variations that include different soup stocks.

Some of the most common similar dishes include:

  • Tamagoyaki: classic Japanese rolled omelette.
  • Chawanmushi: A Japanese egg custard dish that includes dashi, shiitake mushrooms, and chicken.
  • Onigiri: Rice balls that are often filled with salmon or other seafood and then wrapped in seaweed.
  • Okonomiyaki: this is a type of Japanese “omelette-like” dish that contains a variety of ingredients, including eggs, cabbage, and pork.


Can you make dashimaki tamago in a round frying pan?

Yes, you can make this dish in a round frying pan. The omelette will be thinner and won’t have as many layers, but the shape isn’t ideal.

The tamagoyaki pan is rectangular, and the rolled omelette is cooked in thin layers. This allows for even cooking and results in a fluffy texture.

Is dashi tamagoyaki supposed to be sweet?

No, the dashi version of the rolled omelette is supposed to have a savory, umami flavor thanks to the dashi stock.

If you want a sweet tamagoyaki, you can add sugar to the recipe. This is common in some regions of Japan, but sweet and dashi isn’t the best flavor combination.

Why is tamagoyaki brown?

Your dashimaki tamago can turn out brown depending on the type of soy sauce you use.

Some soy sauces are darker than others, and this will change the color of the omelette.

If you want a light-colored tamago, use light soy sauce, but the dark variety has a stronger taste.

Dashi stock is also brownish, so it will also play a role in the final color of your dish. You can use shirodashi (white dashi stock) if you would like to keep the omelette light.

Finally, the tamagoyaki may turn out brown if you burn the egg, so be careful about how long you cook it for.

Is tamagoyaki with dashi fully cooked?

Yes, the omelette is fully cooked when it’s finished. The egg mixture doesn’t stay raw.

You don’t need to worry about raw eggs because they’re cooked through when tamagoyaki is done.

Also read: Why do the Japanese put Raw Egg on Rice? Is it safe?


As long as you grab a tamagoyaki pan, you can start making this classic Japanese dish at home.

It’s a great breakfast option, but it can also be served as part of a main meal and includes delicious eggs, mirin, soy sauce, and of course dashi – the start ingredient!

This thin-layer rolled omelette is perfect for adults and kids who love eggs but are sick of the same old boring scrambled variety.

So, what are you waiting for? Get cooking!

Next, learn how to make classic Japanese mayonnaise from scratch (full recipe)

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Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.