Dashimaki tamago is the Japanese version of an omelette, with delicate, thin layers of egg folded over each other to form a roll.






Skill level

Average: 5 (1 vote)


  • 4 eggs
  • 1 tsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp sake
  • neutral oil, for frying

Katsuo dashi (see Notes)

  • 2 litres (2 quarts/8 cups) cold filtered water
  • 1 4-cm (1½ in) piece konbu (dried kelp, see Note)
  • 1 handful hanakatsuo (dried skipjack tuna flakes)
  • 1 whole dried shiitake mushroom, torn (optional)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Serves 3 as a side or as part of a bento box.

  1. To make the katsuo dashi bring the water and konbu to a gentle simmer in a large saucepan over low heat. Just before the water boils, turn off the heat and allow the konbu to steep for 40 minutes.
  2. Remove the konbu and reheat the water to 80°C (176°F), or until very small bubbles begin to form on the base of the saucepan. Add the hanakatsuo, and the shiitake mushroom, if using. Turn off the heat and allow to steep for another 5 minutes (see Note).
  3. Strain the liquid into another saucepan if using immediately, or into an airtight container for later use. Discard the hanakatsuo and the shiitake mushroom. You will need 40 ml of the katsuo dashi for this recipe. See Notes for ways to use the rest.
  4. In a bowl, beat together 40 ml of the katsui dashi with all the ingredients except the oil. Heat a dashimaki tamago pan (also known as a tamagoyaki pan) or a frying pan over medium heat. Using chopsticks or tongs, dip a small piece of paper towel into the oil and use it to coat the base and sides of the pan well. Keeping the pan well-oiled will prevent the omelette from sticking.
  5. Pour one-quarter of the egg mixture into the pan, tilting it so that the entire surface is covered. When the egg is almost set, use chopsticks or a spatula to roll up the omelette from the back of the pan towards you. Once the omelette is rolled, push it to the back of the pan.
  6. Pour in another quarter of the egg mixture, lifting the rolled omelette slightly to let the egg flow underneath, and tilting the pan to coat the entire surface once again. Roll the omelette as above. Repeat the pouring and rolling process twice more with the remaining egg mixture.
  7. Turn the rolled omelette out onto a piece of plastic wrap, then use a sushi mat to press into a rectangular shape.



 Konbu and kombu are both names used for dried edible kelp (a type of seaweed).

• This recipe makes 2 litres of katsuo dashi. Leftover can be stored in the fridge for up to four days and is an essential ingredient in miso soup, oyakodon and sukiyaki.

The length of the second steeping time depends on the freshness of the hanakatsuo. After 5 minutes, taste the broth and steep for a little longer if you prefer a stronger flavour. Do not steep the hanakatsuo for more than 10 minutes.


Recipe from Tokyo Local by Caryn Liew and Brendan Liew, Smith Street Books, RRP $39.99