There’s just something extra special about dashi-maki tamago made with real, homemade dashi. The flavor is delicate yet deeply satisfying. Once you try it, you’ll never go back!
In this recipe, we’ll use the Ichiban Dashi we introduced earlier to make a light, fluffy, and juicy version of this classic Japanese rolled omelet.
Ponkuma“The first time I had real dashi-maki in cooking school… it totally blew me away.”
Ingredients (for one omelet)
| Ingredient | Amount |
|---|---|
| Eggs | 3 |
| Dashi | 50 ml |
| Soy sauce | 1 tsp |
| Salt | A pinch (to taste) |
Instructions
- Crack the eggs into a bowl and beat gently.
- (Don’t overbeat—cut through the whites rather than whisking hard.)
- Add the dashi, soy sauce, and salt. Mix well.
- Strain the egg mixture through a sieve for a smoother texture.
- Prepare a tamagoyaki pan (or small non-stick pan) with oil and a folded paper towel for spreading it.
- Heat the pan and begin cooking the egg mixture in layers.
(See detailed method below.)
《How to Roll the Dashi-Maki Tamago》
- Heat the pan over medium to low heat and oil it using a paper towel.
- Dip your chopsticks into the egg mixture and touch the pan—if you hear a gentle “sizzle,” it’s ready.
- Pour a thin layer of the egg mixture into the pan (divide into 3–5 pours total).
- When about 70% cooked, roll the egg from the back of the pan toward you.
- Move the rolled egg to the back, lightly oil the pan again, and add more egg mixture.
- Repeat the process until all the egg is used up.
- Remove from the pan. If you like, use a bamboo mat (makisu) to shape it nicely. Done!
★Tips for Perfect Dashi-Maki
- Be mindful of where the heat is strongest—it cooks faster there.
- If the egg sticks, it’s totally okay to use a rubber spatula.
- Start rolling when the egg is still a bit soft in the center for that fluffy finish.
- Use a bamboo mat to shape the roll—but don’t worry if you don’t have one.
- Even if you can’t roll it perfectly at first, just gather the layers like a soft scramble and roll the last layer neatly!