Dashimaki Tamago (Japanese Rolled Omelette)

A soft, layered, rolled omelette flavoured with dashi, mirin and a little soy sauce.

TIME BREAKDOWN
Prep: 10 min
Cook: 15 min
Total: 25 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Medium

Ingredients

  • 4 large eggs
  • 60ml water
  • 1/2 tsp dashi granules
  • 1 tbsp mirin
  • 1 tsp light soy sauce
  • 1 tbsp caster sugar
  • 1 tbsp sunflower oil, for cooking
  • To serve: 3 tbsp finely grated mooli (daikon)
  • To serve: 1 tsp light soy sauce

Method

  1. Dissolve the dashi granules in the hot water and leave to cool for 5 minutes. Beat the eggs with the dashi, mirin, soy sauce and sugar until just combined, then strain through a sieve.

  2. Heat a small non-stick frying pan, about 18cm, over a medium-low heat and wipe with oil on kitchen paper. Pour in a quarter of the egg mixture, tilting to coat the base, and cook until almost set but still slightly wet on top.

  3. Roll up the omelette from one end to the other with chopsticks or a spatula and push it to one end of the pan. Oil the pan again, pour in another quarter of the mixture, lifting the roll so that the egg runs underneath, and roll up again.

  4. Repeat with the remaining mixture to build up 4 layers. Turn the omelette out onto a bamboo mat or sheet of baking paper, shape into a neat block and leave for 2 minutes.

  5. Slice into 2cm pieces and serve warm or cold with the grated mooli and soy sauce.