Make this colorful and delicious dashimaki tamago recipe for breakfast, brunch or dinner! Soy sauce and bonito flakes bring the umami to this crowd pleasing Japanese omelette.
It’s no secret – Japanese people love eggs. They love making omelettes (オムレツ) stuffed with rice or yakisoba, sweetened and served on top of sushi rice, or poached with just a dash of soy. Or how about a raw egg, used as a dip for yakitori or broken on top of a bowl of rice and natto (fermented soybeans)?
Any which way, Japanese culture has been using eggs of all kinds (including fish eggs) for centuries and in extremely creative ways, giving way to some truly outstanding dishes.
Japanese omelette, or tamagoyaki, which literally means “grilled egg”, is a super simple egg preparation. Used as a base for many other dishes, tamagoyaki is definitely a staple in Japanese cooking. When it comes to omelettes, I must admit that I’m a little biased when I say I prefer the Japanese method that uses dashi and soy over classic American or French preparations. This dashimaki tamago recipe uses less oil and butter and is more flavorful than your usual Denver omelette at the diner.
The most common iteration of Dashimaki tamago is ubiquitous in the world of sushi and nigiri – and is the very dish that so famously caused the apprentice in Jiro Dreams of Sushi to cry once he got it right.
Usually made with a little sugar, I prefer my tamagoyaki unsweetened. Instead of using sugar, I’ve added scallions for brightness and texture and a side of grated daikon. I’ve also topped my dashimaki tamago with bonito flakes for extra umami.
The result is a vibrant and appetizing egg dish that delivers in both taste and texture.
Dashimaki tamago is salty, slightly pungent, fluffy and extremely satisfying. When I wake up on a lazy Sunday morning and ask Ben what sounds good for breakfast, he usually answers “Japanese rolled omelet!”
Serving options are endless!
Great for breakfast, lunch and dinner, on its own, with steamed rice or as part of a tapas style meal, this dashimaki tamago recipe is a keeper! For a complete Japanese meal add cucumber vegetable maki rolls and tofu dengaku.
Did you like this Tamagoyaki Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!Print
Dashimaki Tamago – Japanese Dashi Rolled Omelet
Make this colorful and delicious dashimaki tamago recipe for breakfast, brunch or dinner! Soy sauce and katsuobushi bring the umami to this delicious Japanese omelette.
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Total Time: 8 minutes
- Yield: 1 omelet 1x
- Category: Eggs
- Method: Frying pan
- Cuisine: Japanese
- 2 large eggs
- 3 tablespoons dashi broth (room temperature)
- 1 teaspoon soy sauce
- 1/4 cup scallions (finely chopped)
- 1 tablespoon vegetable oil
- grated daikon (optional)
- bonito flakes
- soy sauce
- Grab a bowl and whisk the eggs.
- Once the eggs are whisked, add the soy sauce, dashi, and green onions.
- In a medium size pan over medium high heat, add the vegetable oil.
- When the oil is hot, add the omelet mixture and cook for 2 to 3 minutes.
- When the omelet is almost fully cooked, flip it over with a spatula and turn the heat off immediately.
- Transfer to a plate and top with bonito flakes, grated daikon, and a dash of soy sauce.
Enjoy this Tamagoyaki recipe as soon as it is served. The refrigerator isn’t kind to leftover omelettes.
This Tamagoyaki Recipe Is:
Low in sugar
High in selenium
- Serving Size:
- Calories: 153
- Sugar: 1.1 g
- Sodium: 427.8 mg
- Fat: 11.9 g
- Saturated Fat: 7.2 g
- Carbohydrates: 3.6 g
- Fiber: 0.9 g
- Protein: 8.4 g
- Cholesterol: 186.7 mg
Keywords: tamagoyaki, atsuyaki tamago, side