Updated: Sep 28, 2021
Here's my latest recipe - Dashimaki omelette - this is much like your standard Tamagoyaki but with dashi stock added to provide a little more savoury flavour and no sugar. The target here is a savoury, soft, almost oozy omelette with a silky texture and slightly umami flavour - that's why you add the dashi stock. No sugar means this recipe is less sweet (and less calories).
The other trick to getting this egg as soft as you can is to remove the - (here comes the technical bit) - chalazae (pronounced cuh-LAY-zee) which are those umbilical type thick cords which anchor the egg yoke to the shell. This tend to be tougher than the rest of the egg white so removing it means you get the softest possible result.
If you've made Tamagoyaki before, you'll know that keeping the pan lightly oiled is also key to success.
Finally, when your Dashimaki omelette is finished, let it cool for 10 mins before you slice it up so that you get a good presentational look. In Japan, this would be a dinner side dish or part of a bento box style lunch - but really, it's great anytime!
Are you going to try it out? Then you can find the Youtube tutorial by clicking Dashimaki Omelette or scroll to the bottom of the page. The written recipe is just below.
Happy cooking! Kurumi XXXX.
If you want to try out my standard Tamagoyaki recipe, you can find it here.
(makes 2 portions)
3 medium eggs
3 tbsp japanese dashi stock
1 tbsp mirin
1 tsp soy sauce
2-3 tbsp veg oil
1 sheet kitchen paper, fold into a small rectangle
some cress for garnishing (optional)
(in the video, I used a Japanese rectangular frying pan, but you can use a round frying pan as a substitute and still create a great dashimaki omelette. if you get to like making tamagoyaki and you want to invest in a swanky rectangular pan, you can find a very good one here.)
break the eggs into a bowl & remove the thick umbilicals from the egg white (so that you can create the silkiest omelette)
beat the eggs well, then add & beat in the dashi stock, mirin & soy sauce
heat the oil in a non-stick frying pan, then pour the oil into a small bowl with the sheet of kitchen paper for use later
pour 1/4 of the egg mixture into the frying pan. let the omelette semi-form, pricking out any bubbles
now, use a slice to gently roll the omelette to one end of the pan. then use the kitchen paper to re-oil the pan
move the omelette back to the other end and re-oil the pan again
pour in a second quarter of the egg mixture, tucking some of it under the existing omelette roll
when the fresh. omelette is semi-formed, use the slice again to roll the first omelette over it to one end of the pan
oil the pan again and roll the omelette back, then re-oil the pan again
repeat the same procedure twice more, using all the egg mixture
leave to cool for 10 mins before slicing the omelette with a sharp knife
sprinkle with some cress
your dashimaki omelette is ready to serve. present as a side dish or part of a bento lunch box or picnic