dashimaki

Dashimaki, or dashimaki tamago, is a Japanese rolled omelette seasoned with dashi stock. The egg mixture typically includes eggs, dashi, soy sauce, and a touch of sugar, with optional mirin to add sweetness. The dashi gives the omelette a subtle umami flavor and a soft, custard-like texture that distinguishes it from plain scrambled eggs.

Preparation is traditionally done in a rectangular frying pan called a makiyakinabe. The pan is lightly oiled, and a thin layer of the egg mixture is poured and allowed to set. The cooked layer is then rolled from one end toward the opposite side, and more egg is added before rolling again. This process is repeated several times to form multiple thin layers, creating a rolled omelette. The finished roll is shaped, cooled, and sliced into thick rounds for serving.

Dashimaki is commonly found in sushi restaurants, where it may appear as a nigiri topping or as part of chirashi. It is also served in bento boxes and can be enjoyed as a stand-alone dish. Variations exist in sweetness and seasoning, with some versions using more sugar or soy, and others incorporating ingredients such as scallions or small fish flakes. In essence, dashimaki is a traditional, dashi-enhanced form of tamagoyaki that highlights delicate layers and a balanced, savory profile.