PERFECT Japanese Omelet | DASHI MAKI TAMAGO

Hey guys! A quick recipe today, I’m going to show you how to make the perfect Japanese Omelet (dashi-maki tamago) - this is a great little side dish that you often get in sushi places! I often used to make these when I was training to be a sushi chef

It’s easiest to make these with a square frying pan - but if you can’t find one I’ll also be showing you how to make one with a round normal pan too!

Follow Me On:

00:00 Intro
00:40 Making Dashi Stock from Scratch
02:16 Prepare the Egg Mixture
03:29 Optional Ingredients if You want a Richer Omelet
03:44 Using a Square Frying Pan (Traditional Way)
04:56 Using a Round Frying Pan

Ingredients (per omelet)

Dashi
- 5 tbsps Water
- One Piece of Kombu Dried Kelp
- 2g of Katsuo Bushi (Dried Bonito Flakes)

Omelet:
- 3 eggs
- 15g sugar
- 5tbsp dashi (see above)
(Optional)
- ½ tsp mirin
- ½ tsp cooking sake
- ½ tsp soy sauce

How to Make:

- Start by making the dashi stock for your omelet (adjust the amount of water as necessary), add dried kombu kelp into a saucepan with water, heat up but don’t let boil (about 60-70 C) - keep at that temperature for 5-10 minutes and scoop out any bitter scum that rises to the surface
- After the time is up - take out the kombu and add the bonito flakes, turn up the heat to a simmer and let simmer for 5 minutes - then drain with a sieve and kitchen towel
- Use 5 tbsp of dashi for one omelet - while the dashi is still warm add 1tbsp of sugar and mix until dissolved, let the dashi sit until cooled or place the bowl in ice water and mix
- In a mixing bowl, crack 3 eggs, and add your cooled dashi mixture (you can add mirin/soy sauce/cooking sake at this stage for a richer flavor)
- Whisk the egg mixture but you want the yolk and the whites to be separate
- In a bowl, drench a piece of folded paper towel in oil to help spread your frying pan
- Over a medium high heat, wipe down the pan with the oiled paper, then add a ladlefull of your egg mixture - spread around the pan and then folded the edges into a rectangle shape
- Flip the egg on itself about two times until you get a rough square shape - then re-oil your pan and add more egg mixture, lift up the cooked egg from before so you get a new layer of egg on the bottom
- Repeat the steps from before by making a rectangle shape, flipping the omelet on itself, until you run out of egg mixture and have a rough rectangular shape
- While the omelet is still warm - place it in aluminum foil and tightly wrap, press down on the omelet until it becomes a rectangle shape and leave to cool for 10 minutes
- Once 10 minutes is up, cut into slices and enjoy your dashi-maki tamago!

[AbroadinJapan]

My go to food whenever I set foot in an Izakaya! Love the light fluffy egg, complimented by the umami undertones of the soy sauce.

[ChampsJapaneseKitchen]

Making the perfect Dashi-Maki Tamago takes a bit of practice but I believe in you guys! 🍳🍳 This is a common dish for breakfasts in Japan - but what do you guys often eat for breakfast in your home countries?

[drunkhas]

Thank you for showing a way of doing it without the square pan, I've always been curious about this egg preparation but never felt like making it without it coming out square, will definitively try it soon. Thank for sahring your knowledge chef! greetings all the way from Colombia!

[bryannaing]

I like how simple egg dishes are, makes me actually want to make them.

[greenquartz]

Thank you for showing the round pan option. That was very thoughtful and helpful. 😊

[Blondie]

I love the newest method of featuring dishes. That egg cube looks yummy
😋 美味しい

[beverlyfitzgerald]

Tamagoyaki is so easy when the proper technique is followed. I learned this easily from excellent Master Chef Yoshimi a few months ago. It’s important to add mirin, sake and a little salt +seasoning for good unami.

[fenrirlives]

Another wonderful video! Glad I'm getting food right now with how hungry this makes me!

[etherdog]

Thanks, Champ, especially for showing how to do it with a round pan! I have been trying for over a year but your tip on making a rectangle in the round pan is the key, I hope, that I need.

[Fujicator]

Best tamago maki recipe ever with a lot of advice and details. Much appreciated here in France !!! Doumou arigatou !!! 🤩

[pandaaz]

Finally! Been waiting for dashi maki tamago. Always tastes great

[samphillips]

Really appreciate that you demonstrated how to do it in both square and round pans! Very cool technique, I'll have to try it out!

[JuFloz]

amazed this channel doesn't have more viewers, very underrated cooking content.

[raincatchfire]

looks good! looking forwards to the next video!

[TheMrCarnification]

It turned out amazingly fluffy. Thanks for the delicious recipes as always

[kjs]

I'm happy! I'm going to spend a happy day with your video

[aliciaandro]

I just made this with 1/4 of the sugar because I like a little more savory than sweet dashimaki tamago and it came out perfect! Thank you so much!

[lordzycarr]

That looks delicious. Have to find a way to get dashi here. I have everything else.

[mattlokigaming]

great stuff, thanks for all the work making these as always, cannot wait to try it! :D

[calvinthurston]

Love it champ! Been wanting this for awhile!