How To Make Dashimaki Tamago (Japanese Omelette)

dashi

🥗Healthier: vegetable broth

💰Cheaper: water

Vegetable broth is lower in calories and can be more budget-friendly.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce is healthier, while tamari can be a gluten-free alternative.

Prepare the dashi by adding potato starch, salt, dashi stock, and usukuchi soy sauce to a medium bowl and mix until the salt is dissolved.

Break 4 large eggs into a bowl and beat until uniform in color, using a side-to-side motion with chopsticks to avoid incorporating too much air.

Pour the beaten eggs into the dashi mixture and mix together with chopsticks, then pour this mixture through a fine mesh strainer to remove air bubbles and unmixed egg white.

Preheat a tamagoyaki pan over medium low heat and coat it with a thin layer of vegetable oil using a folded paper towel.

Add enough egg mixture to coat the bottom of the pan, bursting any air bubbles with chopsticks as they form.

When the egg is mostly cooked, use a spatula to separate it from the edges and roll it from the far end of the pan towards you.

Push the rolled omelette to the far end of the pan, add more egg mixture, and lift the omelette to allow the new mixture to flow underneath.

When the new layer is mostly set, roll it up again, tipping the pan if necessary to help the rolling process.

Repeat the rolling process with the remaining egg mixture until all is used, ensuring to avoid tearing the egg as much as possible.

Transfer the rolled omelette onto a bamboo sushi mat with the ribbed side facing up and tightly wrap it to shape it, pulling the mat towards you to cinch it up.

Let the wrapped omelette rest for about 10 minutes to compress the layers.

Prepare daikon oroshi by peeling a thick layer off the daikon, then grating it using a ceramic grater or box grater, and lightly drain excess water in a fine mesh strainer.

Cut the tamagoyaki in half, then divide each half into three or four pieces, and stagger them on a plate.

Garnish with grated daikon oroshi and serve with soy sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens