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Easy Dashi Tamagoyaki egg recipe- roll the perfect omelette recipe
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Dashi Tamagoyaki (Dashimaki Tamago) recipe

This Dashi Tamagoyaki recipe is a delicious Japanese dish for the main course or side dish. The recipe calls for four eggs, which are whisked together with dashi and mirin. The mixture is then poured into a tamagoyaki pan and cooked until it is a nice, golden brown color. The dish is finished off with some grated Daikon radish for garnish.
Course Main Course, Side Dish
Cuisine Japanese
Keyword Egg, Omelette
Prep Time 5 minutes
Cook Time 20 minutes
Servings 2 servings
Author Joost Nusselder
Cost $4

Equipment

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

Ingredients

  • 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

Instructions

  • 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.