Dashimaki is a type of Tamagoyaki which is a Japanese style omelet that has the flavor of dashi in it. Dashi is a fish stock that is found in miso soup. In order to make dashi, you can just buy the dashi packet, it’s much more work if you try to make it yourself, and I don’t think it’s worth it if you only need a little bit because dashi stock is only good for a few days then the taste will weaken.
Ingredients:
  • 3 eggs
  • 4tbsp Dashi stock
  • 1tbsp Mirin (you can substitute with sugar if you don’t have mirin, mirin is like syrup, if you don’t like the egg to be sweet, put sake instead)
  • 1/2 tsp Light Soy Sauce (not low sodium, the bottle says ‘light soy sauce’ so the egg will be a nice light color)
  • pinch of salt
Tools:
  • rectangle pan (optional but very useful to have: $12.00 at Ichiban-kan)
  • paper towel
  • long wooden chopsticks
  • spatula (optional but will make it easier for beginners)
  • sushi mat (optional but will make your egg look prettier and more presentable)
  1. Make the dashi stock: With 1 tsp of dashi powder, add 1 cup of hot water and mix
  2. In a bowl, put in 4 tbsp of dashi stock, 1tbsp of Mirin, 1/2tsp light soy sauce, pinch of salt. Mix the ingredients together
  3. In another bowl, crack 3 eggs and beat the eggs with chopsticks, pour in the mixture and and mix together
  4. Pour the egg mixture into a measuring cup so it will be easier to pour from
  5. Set stove to medium heat, pour oil onto the pan, fold the napkin up and using the chopsticks, run the paper towel around the pan and let it absorb the oil, pour out the excess oil into a small bowl.
  6. Dip the chopsticks into the eggs and scrape a bit of it on the pan to see if the pan is hot enough, if the egg immediately starts cooking, then it’s ready
  7. Pour in egg mixture, let the eggs cook partially and start rolling the egg
  8. Put more oil onto the pan by using the chopstick to move the oiled paper towel around the pan
  9. Pour in egg mixture again and push some of the egg mixture onto the bottom of the egg to prevent browning
  10. Repeat steps
  11. After there is no more egg mixture left, flip the egg a couple of times (like cooking eggs over easy).
  12. Place it onto a sushi mat and cover up the egg, wrap the sushi mat over it tightly giving it a nice rectangle shape and let it cool off for 2 minutes
  13. After the egg has cooled down a bit, it will be easier to cut through
  14. Cut it straight down to get rectangle shape, you can eat by itself of you can add rice and nori to it to make nigiri sushi
  15. After it has a rectangle shape, you can also cut diagonally and move one of the pieces to make a heart shape
To see how it’s made, check out this video:

This is a pretty difficult way of cooking an egg so keep practicing and you’ll have yummy good looking eggs anytime. For different variations, you can put shitake mushrooms, bell peppers, carrots, spinach, or cheese to your eggs. The possibilities are endless, give it a try!