Hey guys! A quick recipe today, I’m going to show you how to make the perfect Japanese Omelet (dashimaki tamago) this is a great little side dish that you often get in sushi places! I often used to make these when I was training to be a sushi chef

It’s easiest to make these with a square frying pan but if you can’t find one I’ll also be showing you how to make one with a round normal pan too!

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00:00 Intro
00:40 Making Dashi Stock from Scratch
02:16 Prepare the Egg Mixture
03:29 Optional Ingredients if You want a Richer Omelet
03:44 Using a Square Frying Pan (Traditional Way)
04:56 Using a Round Frying Pan

Ingredients (per omelet)

Dashi
5 tbsps Water
One Piece of Kombu Dried Kelp
2g of Katsuo Bushi (Dried Bonito Flakes)

Omelet:
3 eggs
15g sugar
5tbsp dashi (see above)
(Optional)
½ tsp mirin
½ tsp cooking sake
½ tsp soy sauce

How to Make:

Start by making the dashi stock for your omelet (adjust the amount of water as necessary), add dried kombu kelp into a saucepan with water, heat up but don’t let boil (about 6070 C) keep at that temperature for 510 minutes and scoop out any bitter scum that rises to the surface
After the time is up take out the kombu and add the bonito flakes, turn up the heat to a simmer and let simmer for 5 minutes then drain with a sieve and kitchen towel
Use 5 tbsp of dashi for one omelet while the dashi is still warm add 1tbsp of sugar and mix until dissolved, let the dashi sit until cooled or place the bowl in ice water and mix
In a mixing bowl, crack 3 eggs, and add your cooled dashi mixture (you can add mirin/soy sauce/cooking sake at this stage for a richer flavor)
Whisk the egg mixture but you want the yolk and the whites to be separate
In a bowl, drench a piece of folded paper towel in oil to help spread your frying pan
Over a medium high heat, wipe down the pan with the oiled paper, then add a ladlefull of your egg mixture spread around the pan and then folded the edges into a rectangle shape
Flip the egg on itself about two times until you get a rough square shape then reoil your pan and add more egg mixture, lift up the cooked egg from before so you get a new layer of egg on the bottom
Repeat the steps from before by making a rectangle shape, flipping the omelet on itself, until you run out of egg mixture and have a rough rectangular shape
While the omelet is still warm place it in aluminum foil and tightly wrap, press down on the omelet until it becomes a rectangle shape and leave to cool for 10 minutes
Once 10 minutes is up, cut into slices and enjoy your dashimaki tamago!