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Dashimaki Tamago

Dashimaki Tamago (だし巻き卵) is a traditional Japanese rolled omelet made with egg and dashi. Here's my technique and tips for making it in a regular round pan.
Course Brunch, Sides
Cuisine Japanese
Level Advanced
Main Ingredient Egg
Diet Dairy-Free, Low-Carb, Low-Fat, Pescatarian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 people


  • 1 1/4 cups eggs (5-6 eggs)
  • 1 cup dashi
  • 1 tablespoon white soy sauce
  • 3 grams potato starch (3/4 teaspoon)
  • daikon (for serving)


  1. Break the eggs into a large bowl. You want to mix the whites and yolks evenly but you do not want to incorporate air. To do this, hold the chopsticks (or fork) at a 90-degree angle to the bottom of the bowl and use a left and right cutting motion to beat the eggs. Don't use a circular or whipping motion, as this will incorporate air.
  2. In another bowl, stir the dashi, white soy sauce and potato starch together until the starch is fully dissolved.
  3. Pour the dashi mixture into the eggs and stir together thoroughly while trying to limit the amount of bubbles that form.
  4. Strain the mixture to remove any clumps of unmixed egg. This should also remove any bubbles that may have formed when you mixed the dashi with the egg.
  5. Heat a 12-inch non-stick frying pan over medium heat until a drop of water added sizzles but not so hot that it beads and hovers around.
  6. Pour the oil into the pan and use a small wad of paper towel to spread the oil to evenly coat the pan and to soak up the excess.
  7. Pour 1/4 of the egg mixture in and let it cook. As bubbles start coming up, use chopsticks to pop them.
  8. As the bottom layer of egg sets you'll notice it becomes more opaque. When the egg is half way cooked (but there's still some liquid egg on top), use a spatula to gently flip the left quarter towards the center of the pan and then repeat with the right quarter.
  9. Then start rolling the dashimaki tamago from the edge closest to you towards the back of the pan. When you reach the edge, slide the roll back to the edge closest to you,
  10. Use the oil soaked paper towel to grease the empty part of the pan and pour another 1/4 of the egg mixture into the pan. Gently lift the roll from the edge facing away from you and let the egg mixture run under the roll.
  11. Repeat from steps 5-8 until you've used all the egg.
  12. When the dashimaki tamago is done turn it out onto a sushi mat and gentle roll the mat around the egg, tucking the edge under the bottom of the roll, and let it rest for 3 minutes.
  13. For the daikon, peel and grate the daikon using the hard cheese side of a box grater. Squeeze out the excess water.
  14. To serve, slice the dashimaki tamago and garnish with a mound of grated daikon topped with a splash of soy sauce.