Name: Dashimaki Tamago (Japanese Rolled Omelet)
Total time: 10 min
Yield: Makes 1 rolled omelet
Cuisine: Japanese
Ingredients: 4 eggs; [A] 1 packet Kayanoya Original Dashi Stock Powder; [A] ⅓ cup (100 ml) water; 2 tsp mirin

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Dashimaki Tamago (Japanese Rolled Omelet) made with Kayanoya Original Dashi Stock Powder, served with grated daikon radish.

Dashimaki Tamago (Japanese Rolled Omelet) Dashimaki Tamago (Japanese Rolled Omelet)

A classic Japanese rolled omelet that highlights the rich umami and delicate flavor of Kayanoya Original Dashi.

Cook

10 min

Portions

Makes 1 rolled omelet

Season

All Seasons

Cuisine

Japanese

Difficulty

Easy

Instructions

Step 1

In a saucepan, combine [A] and bring to a boil over high heat. Reduce the heat and simmer for 2–3 minutes. Remove the dashi packet and let the broth cool completely.

Step 2

Crack the eggs into a bowl and beat lightly. Add the cooled dashi broth and mirin, then mix well.

Step 3

Lightly oil a Japanese omelet pan (not included in the ingredients). Pour in about one ladleful of the egg mixture and roll it into a log as it begins to set. Repeat with the remaining egg mixture, adding each new layer to the rolled omelet until all of the egg mixture has been used. Serve with grated daikon radish, if desired.

Tip

For extra flavor and texture, try adding shirasu (baby sardines) or chopped leafy greens to the egg mixture.

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Dashimaki Tamago (Japanese Rolled Omelet) Dashimaki Tamago (Japanese Rolled Omelet)