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Japanese Rolled Omelet (Dashimaki Tamago)　だし巻き卵

Dashimaki tamago is a popular, authentic Japanese rolled omelet made with eggs and flavorful dashi broth. Unlike a typical Western omelet, it is cooked in thin layers and gently rolled to create a delicate, slightly sweet and savory texture.
The key to a delicious dashimaki tamago is the balance of seasonings—dashi, sugar, salt, and a touch of soy sauce—which gives it depth and umami. Using a rectangular tamagoyaki pan makes shaping easier, but you can also prepare it in a regular round pan with a little practice.
This classic dish is a staple in Japanese home cooking and bento boxes, and it’s perfect for breakfast, lunch, or as a light side dish.
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Servings: 4 people
Ingredients Method Notes

Ingredients
  

  • 1 dashi packet
  • 1 tbsp sugar
  • 1/3 tsp salt
  • 1/4 tsp soy sauce
  • 4 large eggs
  • 2 tbsp vegetable oil

Method
 

  1. Make the dashi broth by adding 2 cups of water and 1 dashi packet into a pot. Bring to boil. Simmer for 3 to 5 minutes. Remove 1/2 cup of the dashi broth for this recipe.
  2. Add 1 tbsp sugar, 1/3 tsp salt, and 1/4 tsp soy sauce and mix together well.
  3. Crack 4 eggs into a separate bowl, and whisk.
  4. Once the dashi broth has cooled slightly, add this to the eggs, and mix all together.
  5. Over medium heat, add a little vegetable oil to the pan, coating the pan evenly.
  6. When the pan is very hot, pour in a thin layer of the egg mixture.
  7. Once it cooks, but is not yet fully congealed, roll it over itself with a turner to make space for more egg mixture.
  8. Add a little more oil, spreading it evenly to coat the pan, add then more egg mixture, and roll again to the opposite side. Keep on doing this until all the egg mixture is used, making sure the eggs are fully cooked.
  9. Then place on a cutting board, wait for a few minutes, and then cleanly cut the omelet into strips with a sharp knife.
    It's ready!  We hope you enjoy your "TOKYO FLAVORS, NEW YORK STYLE" meal!  Itadakimasu!

Notes

  • You can prepare the dashi broth the night before to save time on the day of cooking.
  • When whisking the eggs and combining them with the dashi mixture, make sure everything is fully mixed well for an even texture.
  • It is important that the pan is properly heated and evenly coated with oil before adding the egg mixture. Otherwise, the eggs may stick to the pan.
  • Vegetable oil is recommended for this recipe due to its neutral flavor.
  • After cooking, let the omelet rest for a few minutes before cutting. This helps it set and makes slicing easier.
  • When cutting, feel free to adjust the thickness of the slices to your preference.