How To Make Dashimaki Tamago (Japanese Omelette)

Today, I'm going to show you how to make a restaurant-quality Dashimaki Tamago (だし巻き卵) recipe that's just like the ones you can get in Kyoto. This classic Japanese rolled omelette is light, fluffy, and bursting with umami. In this variation of tamagoyaki, a high ratio of dashi to egg gives it a melt-in-your-mouth texture bursting with savory dashi stock. In this step-by-step guide, I'll show you the technique for rolling this Japanese omelet in a rectangular tamagoyaki pan as well as in a regular round frying pan.

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✚ RECIPES ✚
DASHI STOCK ▶    • How to Make Dashi From Scratch (出汁)  
DASHIMAKI TAMAGO ▶ https://norecipes.com/dashimaki-tamago/

✚ INGREDIENTS ✚
4 large eggs
3/4 cup dash stock
1 teaspoon potato starch
1 teaspoon usukuchi soy sauce
1/8 teaspoon salt
vegetable oil, for pan
daikon, grated for garnish

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INDEX:
0:00 Intro
0:29 Ingredients
0:56 Prepare egg mixture
2:47 Make in Tamagoyaki Pan
4:04 Make in Round Frying Pan
4:50 Shape Dashimaki Tamago
5:26 Make Daikon Oroshi
6:02 Slice & Plate
6:41 Taste Test

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