Want to kick start your day with something nutritious and delicious? Are you bored of consuming eggs in traditional ways? Try Dashimaki Tamago- the ultimate Japanese recipe perfect for breakfasts and bento lunches. It is a type of Tamagoyaki but slightly different and more innovative than the typical Japanese rolled omelettes. Without a doubt, this delectable meal is highly nutritious, imbued with the goodness of eggs and Dashi. Aside from being the star of this dish, dashi is the healthiest ingredient, giving it its custardy texture and savory taste. So are you planning to make dashimaki Tamago at home? Read on since the following description explains how to make Dashimaki Tamago- the original recipe.

Table of Contents:

1. What is Dashimaki Tamago?
2. How Does Dashimaki Tamago Differ From Tamagoyaki?
3. Types and Styles of Dashimaki Tamago
   1. Eastern Dashimaki Tamago
   2. Western Dashimaki Tamago
4. Nutritional Value of Dashimaki Tamago
5. How To Make Dashimaki Tamago?
   1. Supplies You’ll Need
      1. Choosing the Right Pan
   2. Ingredients
   3. Step-by-Step Recipe
      1. In a Tamagoyaki nabe (rectangular pan)
      2. In a round frying pan
6. Tips to Make The Best Dashimaki Tamago
7. Other Tamago Recipes
8. FAQs
9. Wrapping Up

What is Dashimaki Tamago?

Dashimaki Tamago is a Japanese rolled omelette prepared from eggs beaten and seasoned with mirin, soy sauce, salt, sugar, and dashi. Dashi is a stock, quite popular in Japanese cuisine. It is a blend of dried bonito flakes, kombu (kelp seaweed), shiitake mushrooms, and dried fish. Indeed, a perfect combination to savor the umami flavor of Japanese meals. You can have this delectable and light meal for breakfast and a side dish for lunch or dinner. The fluffy custardy omelette melts smoothly in the mouth, makes you happy, and is considered the best comfort food.

Furthermore, Dashimaki Tamago is quite easy to prepare; you only need to learn the egg-folding technique. Also, the ingredients and required kitchen supplies are easily available at the market. If you are not from Japan, you can still get the condiments from the super stores. The Japanese usually use a pan called the Tamagoyaki nabe for this recipe. The shape and size of the pan facilitate omelette folding and prepares your Dashmaki Tamago more presentable. Moreover, you can get this precise pan since it is available at many offline and online stores such as Amazon, eBay, and Walmart.

How Does Dashimaki Tamago Differ From Tamagoyaki?

Many people confuse Tamagoyaki with Dashimaki Tamago; however, the two are somewhat different yet interchangeably. Firstly, Dashimaki Tamago contains dashi, which is not necessarily included in all rolled omelettes. Moreover, dashi gives the rolled omelette a slightly liquid and soft texture. In contrast, other Japanese rolled omelettes are a bit firmer. Furthermore, the preparation technique of Dashimaki Tamago differs from that of Tamagoyaki. The former use a sushi mat which helps fold the omelette and create a mesh design on the egg surface.

Also, you can add many eatables like green onions, cheese slices, cold cuts, and spinach in Tamagoyaki, whereas Dashimaki Tamago is made only with eggs and dashi. However, in Japan, it is frequently served with daikon radish. Tamagoyaki is, in fact, a broad term for all types of rolled omelettes. These are seasoned with many optional ingredients, such as tsuyu, mirin, Worcestershire sauce, mayonnaise, and black pepper. So Dashimaki Tamago, one of its types, specifically includes dashi in a Japanese rolled omelette.

Types and Styles of Dashimaki Tamago

In Japan, eastern and western regions have different cooking styles and specialities. Sometimes, the hero ingredient and the cooking method are the same in these localities; however, some added ingredients are quite different. One example of Dashimaki Tamago is explained below.

Eastern Dashimaki Tamago

(Kanto) Eastern Dashimaki Tamago includes dashi stock, dark soy sauce, and sugar that make a sweet and toothsome Dashimaki Tamago. It has a slightly brownish appearance due to the addition of dark soy sauce. Kanto-style Dashmaki Tamago has

• More sugar, so sweeter
• Less dashi stock
• Dark soy sauce, so brownish toned
• Traditionally made in a square frying pan

Western Dashimaki Tamago

Kansai-style or Western Dashimaki Tamago is made with more dashi stock and no added sugar; that’s why it is a savory rolled omelette. Moreover, it uses mirin and a light soy sauce commercially known as usukuchi soy sauce. Due to the light-colored soy sauce, Kansai Dashimaki Tamago is more egg-like yellowish. It is preferably cooked in rectangular Tamagoyaki nabe.

Nutritional Value of Dashimaki Tamago

One serving of Dashimaki Tamago weighing around 137 grams gives the following nutrients provided that it is prepared using:

• Two large eggs
• 9 grams of dashi
• ¼ teaspoon of mirin, soy sauce, sugar
• One teaspoon oil
• A pinch of salt

Nutritional Component	Amount	% Daily Value
Protein	13 grams	–
Total Carbohydrates	2.4 grams	1
Total Fat	14 grams	22
Cholesterol	372 milligrams	124
Sodium	391 milligrams	16
Potassium	184 milligrams	5
Calcium	–	6
Vitamin A	–	11
Vitamin C	–	0

How To Make Dashimaki Tamago?

The following is the general recipe for making Dashimaki Tamago, regardless of the regional differences in cooking methods viz Kanto and Kansai. You can change the type of soy sauce used, the exclusion or addition of sugar, and dashi.

Ingredients

Ingredients	Quantity
Eggs	4
Dashi Stock	50 ml
Mirin	20 ml
Soy sauce	½ teaspoon
Sugar	1 teaspoon
Salt	¼ teaspoon
Daikon Radish (Optional; for serving)	1 tablespoon
Nori sheets (Optional; for round pan method)	As required

Supplies You’ll Need

• Large Bowl
• Whisk
• Chopsticks
• Fork/spoon
• Sushi mat
• Measuring cup
• Round or Square Frying cup (Tamagoyaki nabe)
• Paper Towel

Choosing the Right Pan

Choosing the right pan is essential for the best results, which dictate smooth edges, perfect thickness, and evenly cooked. You can use a rectangular or round shaped pan, provided they are made of the finest quality material to prevent burning and toxicity of the food. The following are the advantages and disadvantages of using aluminium, copper, or cast iron Tomagoyaki nabe.

Material	Advantages	Disadvantages
Aluminum with non-stick coating	● Less Expensive ● Easy handling and use ● Light-weight	● Can get easily scratched or chipped by steel knives and spoons, so less durable ● Uneven heating may occur
Copper	● Easy washable ● Lighter than Cast Iron frying pans ● Smooth cooking and even heating ● Professionals choice	● Expensive ● Requires high-quality polishing and coating
Cast Iron	● Durable ● Makes food tasty ● Non-stick material with no coating	● Expensive ● Extensive heating time

Step-by-Step Recipe

Follow each step carefully and consider the below-mentioned tips to make a perfect Dashimaki Tamago. Whether you make a rolled omelette in  a round or rectangular Tamagoyaki pan, the following steps will be the same.

• Gather all ingredients
• Take a large bowl and crack four eggs. Using chopsticks, gently beat the eggs. The mixing should be done in a back-and-forth motion to break the yolks in the whites of the eggs. Do not overmix the eggs.
• Take another medium-sized bowl and combine all your seasonings. Carefully measure the condiments to get the original flavor and texture. Mix 50 ml Dashi stock with 20 ml mirin and add ½ teaspoon soy sauce, one teaspoon sugar, and a pinch of salt.
• Mix all the seasonings with a fork or spoon until sugar and salt dissolve. Then, combine the condiment mixture with the beaten eggs and lightly whisk again. Pour the Dashimaki Tamgo mixture into a measuring cup to help pour it into the frying pan and hold it while you are folding the omelette.
• Follow either step depending on the type of frying pan you have.

In Rectangular Tamagoyaki Pan

• Heat the pan and check its temperature by hovering over your hand and feeling the warmth. Additionally, you can drop a small amount of the egg mixture into the searing pan to hear it sizzle, guaranteeing the ideal temperature.
• Take a piece of paper towel and dip it in vegetable oil till it soaks enough. Then, rub this oiled towel on the pan to grease it.
• Pour the egg mixture into the pan and tilt it at all angles to spread a fine layer.
• Remove any air bubbles using chopsticks. When the top of the egg mixture is still soft and slightly uncooked, start folding the omelette in a roll and slide it onto one side, preferably towards the handle.
• Then, again, grease the pan using the oiled paper towel, spread the mixture on the pan and slightly below the cooked rolled omelette. Lightly cook it, roll it the same way, and slide it to the side. Repeat these steps, and don’t forget to lift the cooked omelette roll and spread the mixture beneath it.
• You can heat the ingredients to brown the top surface once the mixture has been cooked into a Dashimaki Tamago.
• Spread a sushi mat/bamboo mat, put the hot rolled omelette, and roll it. Let it stay for about five minutes.

In Round Pan

• Heat the pan, check the temperature, and grease it using a paper towel soaked in oil.
• Spread the egg mixture on the round pan completely. Then, release the air bubbles.
• After the bottom layer is set and the top side is lightly cooked, add a sheet of nori to help you roll the omelette. It is optional; you can still roll the omelette without nori.
• Repeat the steps and remember to spread the mixture beneath the cooked rolled omelette to help it roll with the subsequent layers. Lastly, roll the Dashimaki Tamago in a sushi mat and let it sit for five minutes.

How to Serve Dashimaki Tamago?

Cut the rolled omelette into half-inch slices. Put them on a serving plate. Then, grate the daikon radish and garnish your fresh Dashimaki Tamago. You can also add soy sauce on top.

How to Store Dashimaki Tamago?

You can store Dashimaki Tamago safely in the refrigerator or freezer to consume it later. Wrap each slice of rolled omelette into a plastic food wrap and put all of them in a freezer bag or air-tight container. Place and store it in the freezer for up to two weeks. For consumption afterwards, thaw this meal in the refrigerator overnight or a microwave if you are in a hurry. After microwaving, you can lightly sear it on the pan to remove unnecessary moisture.

Tips to Make The Best Dashimaki Tamago

Though Dashimaki Tamago is an easy recipe with basic ingredients that are easily accessible, rolling it is a tricky step. Indeed, no one can make a perfect rolled omelette in a single attempt. Nevertheless, you can follow these tips to get professional in no time.

1. Mix the condiments separately and add them to the beaten eggs. Because if you add sugar and salt to the egg mixture, they will not dissolve properly. It will lead to a broken omelette surface and uneven flavor distribution.
2. Strain the condiment mixture containing dashi stock, mirin, soy sauce, sugar, and salt. Then, add it to the eggs to get a fine and even rolled omelette.
3. Refrain from overbeating or overmixing the eggs to retain the optimal consistency and thickness of the rolled omelette.
4. Follow the 1:1 rule to add dashi stock to the egg mixture, which means one tablespoon for one egg. It will dictate the consistency of the pouring mixture and will help you handle and roll the omelette accurately.
5. Preheating the pan is critical to cook the eggs, rolling, and browning them perfectly. The too-high temperature will over-brown the eggs, or the too-low will not make Dashimaki Tamgo fluffy and properly cooked.
6. Grease the pan evenly or use a non-stick pan to avoid the egg mixture sticking  to the bottom.
7. Use chopsticks instead of spatulas to roll the eggs perfectly.
8. You can occasionally remove the pan from the stove if it gets too hot. But do not turn off the flame. Consistent temperature is essential for proper consistency.
9. Remove air bubbles using chopsticks to avoid holes in the omelette.
10. Only roll the omelette when cooked from the bottom and slightly uncooked from the top.

Other Tamagoyaki Recipes

You can also try other Tamagoyaki recipes. However, each of these recipes has a unique flavor and cooking technique.

• Rice wrapped in a Japanese omelette called Omurice
• Japanese eggs with spring onions called Onsen Tamago
• Japanese egg sandwich called Tamago Sando
• Ramen eggs called Ajitsuke Tamago

FAQs

Is Tamago Fully Cooked?

Dashimaki Tamago, or any Japanese rolled omelette (Tamagoyaki),  is a fully cooked meal since each layer of omelette is seared in the pan and rolled. Moreover, since the recipe has no fillings, it is quite obvious that it’s properly cooked.

Can You Eat Tamagoyaki Cold?

Yes, you can eat Tamagoyaki cold. In fact, it’s a meal that is served both hot and cold at any time of the day. You can eat it for breakfast or as a side dish for lunch or dinner.

What Do You Eat With Tamagoyaki?

Tamagoyaki or Dashimaki Tamago is traditionally served with daikon radish and soy sauce. However, you can eat it with any dipping sauce you like. Some people roll a slice of Dashimaki Tamago with sushi rice in nori.

How Long Can Tamagoyaki Last?

Tamagoyaki can last for about one to two days in the refrigerator or the freezer for up to two weeks. You only need to store it perfectly according to the method described above.

Is Tamagoyaki Sweet Or Savory?

Tamagoyaki is both sweet and savory. Eastern (Kanto) Dashimaki Tamago is sweeter than the western (Kansai) rolled omelette, which is more savory. It depends on the amount of sugar or dashi stock you add. The more the dashi, the more it is umami.

Is Atsuyaki the Same as Dashimaki Tamago?

The two recipes are different in texture. Atsuyaki Tamago (grilled rolled omelette) is thicker than Dashimaki Tamago since the former contains dash stock, giving it a silky and softer texture. In contrast, the latter has a firmer and dense consistency.

Wrapping Up

Dashimaki Tamago is the most healthy omelette for breakfast to kick start your morning energetically. It is an easy recipe which only requires a little practice in rolling the omelette. You can follow the above step-by-step recipe for making Dashimaki Tamago in a Tamagoyaki nabe or round frying pan. Moreover, follow our tips to cook the perfect Japanese rolled omelette.