Dashimaki Tamago (Kansai-Style Rolled Omelette)
The Kansai-style cousin of tamagoyaki: eggs loaded with dashi and barely sweetened, rolled into a soft, juicy log that weeps broth when you cut it.
Tamagoyaki's juicy Kansai cousin — all dashi, barely sweet.
Why It Works
Where tamagoyaki leans sweet, dashimaki leans savory: a much higher ratio of dashi to egg gives a soft, broth-soaked texture. A little sugar and mirin round out the dashi and shoyu with gentle sweetness and help the surface take a light golden color, but the dashi stays the star. That extra liquid makes the egg fragile, so a hotter pan sets each layer quickly, rolling while it's still loose keeps it juicy, and the bamboo mat does the final shaping. A little potato starch is a common safety net that binds the dashi and keeps it from weeping out before it sets.
RECIPE CARD
Dashimaki Tamago (Kansai-Style Rolled Omelette)
Yield: 1 roll (2–3 portions) | Time: 15 minutes
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Equipment
- Tamagoyaki pan (rectangular), or 8" nonstick skillet
- Chopsticks
- Folded paper towel (for oiling)
- Makisu (bamboo mat)
- Small bowl + fine strainer
- Gram scale
Ingredients
- 3 large eggs
- 60 g dashi (cooled)
- 5 g usukuchi (light) shoyu
- 5 g mirin
- 5 g sugar
- Optional: 2 g potato starch whisked into the dashi (makes the high-dashi mix easier to roll)
- Neutral oil, for the pan
- Garnish: thinly sliced green onion + a few drops of shoyu
Instructions
- Stir the light shoyu, mirin, sugar, and potato starch (if using) into the cooled dashi until dissolved.
- Add the eggs and whisk with chopsticks in a cutting motion — break up the whites without whipping in air. Strain.
- Heat the pan over medium to medium-high, a bit hotter than for tamagoyaki. Wipe generously with an oil-soaked paper towel. A drop of egg should sizzle hard.
- Pour in about 1/4 of the mix and tilt to cover. Pop bubbles with chopsticks.
- While the top is still quite loose and custardy, roll from the far edge toward you. The wetter egg is what keeps it juicy — don't wait for it to set.
- Push the log to the far edge, re-oil, and pour another layer, lifting the log so egg flows underneath. Roll again when half-set. Repeat until the mix is used up.
- Immediately turn out onto a makisu, roll firmly, and rest 3–5 minutes. The mat is essential here — it shapes the soft roll and presses the layers together.
- Slice into 1" pieces. Serve warm, topped with sliced green onion and a drop of shoyu.
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Schossow Kitchen · schossowkitchen.com
