Metric:
4 Eggs
60ml Dashi or Ichiban Dashi
5gr Mirin
5gr Soy Sauce
5gr Sugar
2gr Salt
Oil for pan
TRADITIONAL JAPANESE RECIPE: The cooking and rolling technique to make Dashimaki is exactly the same as Tamagoyaki, but the ingredients and flavor are a little different. Like Tamagoyaki, it is another staple dish for breakfast and Bento lunch boxes.
The main difference between Tamagoyaki and Dashimaki is that, as you may suspect from the name, Dashimaki has Dashi mixed with the Eggs.
Dashimaki Tamago is moister because of the extra liquid, and so it has a softer texture. The flavor is also a little milder for the same reason. One other difference is that often people will shape Dashimaki with a sushi mat.
While the ingredients may sound simple enough, it’s the acrobatics required to roll something so delicate that makes this a challenge, and meeting the exacting standards of an old-school Japanese chef can become a maddeningly difficult cycle of failure.
Skill Level: ![]() |
Time: 15 Minutes |
Price: ![]() |
Serves: 2 People |
Ingredients:
Conversions |
Metric:
4 Eggs
60ml Dashi or Ichiban Dashi
5gr Mirin
5gr Soy Sauce
5gr Sugar
2gr Salt
Oil for pan
Cups:
4 Eggs
0.25 cup Dashi or Ichiban Dashi
1 teaspoon Mirin
1 teaspoon Soy Sauce
1 teaspoon Sugar
0.25 teaspoon Salt
Oil for pan
Directions:
01 - Mix all the Ingredients in a bowl.
02 - Heat a pan at medium high temperature and add oil. (A rectangular Tamagoyaki pan is best, but a round pan can work as well.)
03 - Pour a thin layer of Egg mixture in the pan, tilting to cover the bottom of the pan. After the thin egg has set a little, gently roll into a log. Start to roll when the bottom of the egg has set and there is still liquid on top. If you let the egg cook too much, it will not stick as you roll the log. Now you have a log at one end of the pan.
04 - Pour some more Egg mixture to again cover the bottom of the pan, with the roll of egg at the end. After the new layer has set, roll the log back onto the the cooked thin egg and roll to the other end of the pan. (You can also keep rolling in one direction by sliding the rolled egg back to the same end of the pan before adding more egg.) Repeat adding egg to the pan and rolling until the egg mixture is used up.
05 - Remove the Egg Log from the pan onto a sushi mat, wrap the rolled egg up in the mat and let it cool. After the egg has cooled, unwrap the map and you’ll get nice lines on the surface of egg.
06 - Unwrap the sushi mat and slice the log into 1.27cm / 0.5in thick pieces. You should see a wavy pattern along the edge of the cross section of the egg from the mat.
Notes:
- If you cannot find Yuzu, try Meyer Lemons.
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Written by: Uncut Recipes | Disclaimer |
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Jenny
![]() October 24, 2019 Loved it! I added ricotta cheese... DELISH! |
Sylvia
![]() October 19, 2019 I always buy this when I go to Japanese restaurants. I guess this won't happen again 😛 thank you for sharing |
Ramona
![]() October 16, 2019 Love dashimaki tamago. I'm eating right now and it tastes delicious. I'm thinking to make another one and bringing to work tomorrow. |
Chie
September 28, 2019 ありがとうございました!おいしそうです。:) |
Claire
![]() August 27, 2019 I made this without the pan. I just rolled it with a saran wrapped paper towel to rest. My husband loved it. Thank you! |
Jennifer
![]() August 13, 2019 This recipe is great! The directions are really simple to follow. |
Shan
![]() July 28, 2019 Looks amazing! Yummy! |
Valeria
![]() June 13, 2019 My daugther loved it! She thought it was a normal rolled omelette but after she tried it she loved it. Will make it again. |
November 10, 2019
This recipe worked perfect for me! I didn't have a square pan but I used the regular circle one and had no problems. If you use the regular pan and don't roll it tight it will look like a rolled omelette so the rolling is very important. Thanks for the great recipe.