Japanese Dashi Rolled Omelette

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A classic Japanese rolled omelette flavored with dashi stock, soy sauce, and mirin. Each layer is gently cooked in a rectangular pan and rolled into a soft, savory log that slices into delicate rounds. Serve it warm for breakfast, tucked into a bento box, or as part of a traditional Japanese meal.

Nutrition Facts

Per serving (estimated)

• 145 kcalCalories
• 10 gFat
• 2.5 gSaturated Fat
• 2 gCarbs
• 0 gFiber
• 2 gSugar
• 12 gProtein
• 380 mgSodium
• 140 mgPotassium
• 55 mgCalcium
• 1.5 mgIron
• 0 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Egg Mixture

• 6 large eggs, cold
• 1/2 cup dashi stock (homemade or instant)
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1 teaspoon granulated sugar
• 1/2 teaspoon fine sea salt

For Cooking

• 2 tablespoons neutral vegetable oil, for brushing the pan
• Grated daikon radish, for serving (optional)
• Soy sauce or ponzu, for serving (optional)

Directions

1. In a small bowl, whisk the dashi, soy sauce, mirin, sugar, and salt until the sugar and salt are fully dissolved; set the seasoned dashi aside.
2. Crack the eggs into a large bowl and beat gently with chopsticks or a fork just until the yolks and whites are evenly combined. Avoid whipping in air; you want a smooth, bubble-free mixture.
3. Strain the eggs through a fine-mesh sieve into another bowl to remove any thick strands of egg white, then slowly pour in the seasoned dashi, stirring in one direction to combine without creating foam.
4. Heat a rectangular tamago pan (makiyakinabe) over medium-low heat. Lightly brush the surface with oil using a folded paper towel held with chopsticks, then pour in enough egg mixture to just cover the bottom in a thin layer (about 1/3 cup).
5. Cook without stirring until the surface is mostly set but still slightly glossy on top, 1 to 2 minutes. Using chopsticks or a silicone spatula, roll the egg from the far edge toward you into a tight log, and push it to the far side of the pan.
6. Brush the exposed pan surface with a little more oil, then pour in another thin layer of egg, lifting the existing roll so the new egg flows underneath it. Once that layer is nearly set, roll the new layer around the existing log and push it back to the far side.
7. Repeat the oiling, pouring, and rolling process with the remaining egg mixture, building 3 to 4 layers total, and keeping the heat at medium-low so the omelette cooks gently without browning.
8. Transfer the finished log to a cutting board and let it rest for 1 to 2 minutes so the layers set. Wipe the knife with a damp cloth and slice the roll into 6 to 8 even pieces, cleaning the blade between cuts for neat slices.
9. Arrange the slices on a plate and serve immediately with grated daikon, a small dish of soy sauce or ponzu, and a sprinkle of bonito flakes if you like.

Cook’s Notes

• A traditional rectangular tamago pan (makiyakinabe) gives the most even shape, but a small nonstick skillet will also work; just expect a slightly different roll.
• Keep the heat at medium-low to medium; if the egg browns, lower the heat. Pale yellow layers indicate the ideal tender, delicate texture.
• Straining the beaten eggs removes the thick chalazae and produces a silkier, more uniform omelette.
• Letting the rolled log rest before slicing helps the layers hold together for clean, picture-perfect rounds.
• For a richer version, replace 2 tablespoons of the dashi with an equal amount of heavy cream or add 1 teaspoon of grated yuzu zest to the egg mixture for a bright, citrusy note.

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