Dashimaki Tamago

This delicious Dashimaki Tamago recipe creates a traditional Kyoto style tamagoyaki with a custardy texture. It's a staple of Japanese cuisine and I'm sharing my cooking tips for making it either a round frying pan or rectangular tamagoyaki pan.

Course Brunch, Sides

Cuisine Japanese

Level Advanced

Main Ingredient Egg

Diet Dairy-Free, Low-Carb, Low-Fat, Pescatarian

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 181kcal

Equipment

Ingredients

1 teaspoon potato starch (3 grams)
¾ cup dashi stock
1 teaspoon usukuchi soy sauce
⅛ teaspoon salt
4 large eggs (about 240 grams)
vegetable oil (for pan)
daikon (grated for garnish)

Grams + US Cups - US Standard

Instructions

Add 1 teaspoon potato starch, ¾ cup dashi stock, 1 teaspoon usukuchi soy sauce, and ⅛ teaspoon salt in a large bowl and stir the mixture until the salt has dissolved.
1 teaspoon potato starch, ¾ cup dashi stock, 1 teaspoon usukuchi soy sauce, ⅛ teaspoon salt
Break the 4 large eggs into a separate bowl and beat the eggs with chopsticks. The goal is to uniformly mix the egg whites and yolks while incorporating as little air as possible. To do this, hold the chopsticks (or fork) at a 90-degree angle to the bottom of the bowl and use a side-to-side cutting motion to beat the eggs. Don't use a circular or whipping motion, as this will aerate the mixture.
4 large eggs
Pour the beaten eggs into the dashi mixture and stir together thoroughly, trying to limit the number of bubbles that form.
Strain the egg mixture through a fine mesh strainer to remove any unmixed egg or chalaza.
Heat a tamagoyaki pan over medium heat until hot. Use a folded paper towel soaked with vegetable oil to lightly grease the pan (there shouldn't be any beads of oil). Be sure to get into all the corners and edges.
vegetable oil
Pour enough of the mixture into the pan to fully coat the bottom without swirling. If any air bubbles start to form, use chopsticks to pop them.
As the bottom layer of the egg sets, you'll notice it becomes more opaque. When the egg is mostly cooked through, use a spatula around the edges of the omelet to separate it from the pan and start rolling it from the far end of the pan towards you. When you reach the front edge of the pan, use the spatula to slide it to the back edge of the pan.
Grease the empty part of the pan with the oiled paper towel and then pour in another layer of egg mixture. Quickly use chopsticks to lift up the roll and tip the pan to allow the egg to run under the omelet.
When the new layer of egg is mostly set, repeat the previous 2 steps until you run out of egg mixture.
When the dashimaki tamago is done, turn it out onto the center of a bamboo sushi mat (with the bumpy side facing up). Roll one edge of the mat around the egg and cinch it up so some pressure is applied to the tamagoyaki.
Roll the other edge around the egg and use your hands to press the omelette into a nice shape. Let this rest for at least 10 minutes to set.
For the daikon radish, peel and grate the daikon using a daikon grater or the rasp side of a box grater. Use a strainer to drain off any excess water.
daikon
To serve, slice the dashimaki tamago and garnish with a mound of grated daikon topped with a splash of soy sauce.

Video

Nutrition