Dashi Maki Tamago
I bet you already know Japanese rolled egg called だし巻き卵 (dashi maki tamago) or 厚焼き卵 (atsu yaki tamago) if you enjoy Japanese food. This is one of the typical Japanese dishes. You may have seen it on the rice of sushi, in a bento or served for breakfast at a Japanese style hotel called ryokan.
It’s also popular as a homemade dish. The flavor varies from family to family. Someone makes a sweet rolled egg and another makes a savory one. The rolled egg which contains dashi is called dashi maki tamago and the rolled egg which doesn’t contain dashi is called atsumaki tamago. I personally make some different kinds of flavored rolled egg depending on my mood. I usually add dashi and sugar. I sometimes make savory with a little bit of soy sauce.
I asked my friends and colleagues what flavored rolled eggs they usually make, then I found the current trend. Many friends add all-purpose seasoning called 白だし (shiro-dashi) to their eggs. Shiro-dashi means white dashi. It contains katsuo dashi, konbu dashi, white soy sauce, etc. Although I hardly use this kind of seasoning, I know it really tastes good because my daughter uses this seasoning. Just adding shiro-dashi, you can make an authentic taste. Also, it doesn’t color your food, so this is an easy and smart way to preserve the beautiful color of your ingredients. You can see many different brands of shiro-dashi at supermarkets in Japan. Now, shiro-dashi is becoming available overseas.
However, dashimaki tamago made using these seasonings is a bit different from the basic flavor. This time I’m going to introduce a basic recipe. Once you grasp the traditional basic flavor and technique, you can create the flavor to your desired taste. I hope you’ll find your own flavor!!
Tried this recipe?
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I look forward to seeing your dish!
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