Japanese Style Rolled Omelette (Dashimaki Tamago)

This traditional sweet-tasting omelette is often used as a sushi topping, but is also good served with sake!


Serves: 4

  • 4 eggs, beaten
  • vegetable oil for frying
  • 50ml dashi
  • 1 tsp light soy sauce
  • 1 tsp salt
  • 2 tsp sugar
  • some grated daikon (optional)


  1. Add the dashi, soy sauce, salt and sugar to the beaten eggs and mix well.
  2. Pour a small amount of the egg mixture into a greased, heated frying pan and spread over the base of the pan.
  3. Once half cooked, roll towards one side of the pan.
  4. Pour some more mixture into the empty part and allow it to ease under the cooked egg roll.
  5. Repeat the rolling procedure, adding more egg mixture until it has all been used up.
  6. Place the cooked egg onto a bamboo rolling mat (you may use cling film instead), shaping it evenly into a rectangle.
  7. Slice into 2cm widths.
  8. Serve with grated daikon and soy sauce.