Dashimaki Tamago is rolled pan fried eggs just like Tamagoyaki (rolled omelette)

Dashimaki Tamago is rolled pan fried eggs just like Tamagoyaki (rolled omelette).  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.  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.  Other than that, it is purely up to your taste whether you make Tamagoyaki or Dashimaki.  They are pretty much interchangeable, so choose whichever you like.

It can be harder to roll Dashimaki because of the extra moisture. The egg mixture tends to stick to the pan more, so it is a good idea to oil the pan often during cooking.

If you’ve never had Dashimaki (or Tamagoyaki), try it (or both) and find out your favorite!

Dashimaki Tamago Recipe

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: 2-3 servings

Ingredients :

4 eggs

1/4 cup Dashi or Ichiban Dashi (60ml)

1 tsp soy sauce

1/4 tsp salt

1 tsp sugar

1 tsp Mirin

oil for pan

Instructions :

Mix all the ingredients in a bowl.

Heat a pan at medium high temperature and add oil. (A rectangular Tamagoyaki pan is best, but a round pan can work as well.)

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. 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.

Remove the egg log from the pan onto a sushi mat, roll up lightly, and let it cool for 10 minutes.

Unwrap the sushi mat and slice the log into 1/2" thick pieces. You should see a wavy pattern along the edge of the cross section of the egg from the mat.