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!!

Dashimaki Tamago

5 from 2 votes

Recipe by MikaDifficulty: Medium

Servings

2

servings

Cooking time

15

minutes

Ingredients

• 4 eggs

• 4 tablespoons dashi stock

• 2 tablespoons sugar

• A pinch of salt

• some vegetable oil

• grated daikon for the garnish (optional)

Directions

• Prepare these ingredients. The rectangle frying pan is optional.
• Soak a piece of kitchen towel with vegetabele oil before hand.
• Crack the eggs in a bowl and beat them. Don’t beat them too strongly. Try not to create air bubbles to make this omelet.
  
• Add dashi stock, sugar, salt, and mix them well.
• Heat the frying pan over medium heat, then grease with vegetable oil, ensuring the pan is well coated.
• Pour into the pan about one third of the egg mixture.
• Spread the mixture over the pan and stir with chopsticks.
• When the mixture is half done, roll it toward the front of the pan.
• Grease the empty space and slide the roll to the opposite side of the pan.
• Grease the empty space again.Add a small portion of the egg mixture and spread it over the pan again.
  Tilt the frying pan away and lift the rolled egg up to ensure that the mixture is spread evenly under the egg.
• Roll it again. Repeat this process a couple of times, making the roll bigger.
• You can fix the shape of your dashi maki tamago using a bamboo mat if you’re not happy with the result of your rolled egg.
  

Notes

• You can use any rimmed style frying pan to make dashi maki tamago. The shape of the pan is not important, whats important is the flavor.

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