Dashi Maki Tamago
Greg Dunmore
Few Japanese dishes are as simple in theory and as humbling in practice as Dashi Maki Tamago. The combination of egg, dashi, and mirin is pure magic, but transforming those ingredients into a beautifully layered rolled omelet takes patience and practice. Even after years of making it, I still find myself studying skilled chefs and trying to improve my technique.
A proper tamagoyaki pan is essential. For this recipe, we recommend Matsuda-san's thoughtfully designed Tamagoyaki Pan, crafted with Summit Kogyo in Tsubame-Sanjo, Japan's renowned metalworking region. The compact size works beautifully for small batches, even a one-egg omelet, while the angled handle keeps your hand farther from the flame. The wooden lid doubles as a serving tray, making it as practical as it is beautiful.
Don't worry if your first few attempts aren't perfect. Like all great Japanese cooking, mastering Dashi Maki Tamago is a journey, and a delicious one at that.
Ingredients
- 2 eggs
- 1 tablespoon mirin
- 1/8 teaspoon sea salt
-
2 tablespoons Dashi or Konbu Dashi
-
2 teaspoons Wadaman Organic White Sesame Oil
Directions
Crack both eggs into a bowl and add the mirin salt and dashi. Whisk until combined.
Heat the tamagoyaki pan over high heat. Add the sesame oil and when it just begins to smoke swirl it around to coat the pan. Pour the oil into a small bowl and wipe away any excess with a paper towel.
If the pan is smoking hot let it cool for a minute or two. Pour about one fifth of the egg mixture into the pan making sure it coats the entire bottom.
Once the egg is cooked through use chopsticks to roll it from the handle side to the opposite side of the pan keeping the roll as rectangular as possible.
Pour about one fourth of the remaining egg mixture into the pan making sure it coats the bottom and lifting the rolled egg slightly so some of the new egg mixture flows underneath it.
Once the new layer is cooked through roll the egg back toward the handle using the original roll as your guide.
Push the rolled egg back to the opposite side of the pan and repeat the process until all of the egg mixture has been used.
Transfer the Dashi Maki Tamago to a plate and allow it to cool.
Slice and serve or wrap for later.