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Dashimaki

food
5
food
18 mins
egg dish
side dish
halal
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by Balyon
Published on 24 April 2022
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Dashimaki is a traditional Japanese egg roll with savoury taste yet have a bit sweet lingering aftertaste. Its quite tricky to make and I often fail sometimes to get it perfect everytime, but the taste never disappoint. It's so good that it worth the time to make a dashi from scratch. If you don't have a made from scratch dashi, no problemo! The powdered dashi or diluted one won't lose in taste!

The different between tamagoyaki and dashimaki is that we are using dashi or adding liquid to the egg. Instead of the solid yet fluffy texture, it would be moist yet fluffy texture. You will be roling, flipping and folding the egg. It's quite tricky but it worth the process. Can be served for sushi filling or bento sides. Works well as breakfast also~

To make life easier I recommend these:

  • Using square pan (round pan is okay, it would only affect not perfect shape and thickness).
  • Using 2 wooden spatula if you are not familiar with chopstick to fold the egg.
  • Prepare a folded kitchen paper and put oil in small container.
  • Having sushi roller to shape it (can be skipped).

Overall step to make it:

  1. Mix egg with all seasoning well.
  2. Heat pan with low heat.
  3. Pour the egg bit by bit enough to only cover the pan layer.
  4. Let it set and bubbly, but make sure to pop the bubble with chopstick.
  5. After a layer is made, fold it to one side.
  6. Scrub pan with oil dipped kitchen paper.
  7. Repeat step 2 - 7 until egg used up.

The trick:

  • Use measuring cup to pour the egg more easily/ by ladle(harder).
  • Pour the egg bit by bit/ until it cover the pan surface completely.
  • Use low heat.
  • Apply oil by swaping kitchen paper dipped in oil to the pan surface.
  • Make sure the oil always cover the surface when you re apply the oil before adding egg.
  • If you are not used to, make sure the egg is bubbly and set before folding.
  • We would not want it overcook, but we don't want it to crumble midway either.
  • The first and second folding would always hard and dont have proper shape.
  • The last 2 flip is the most important for the shaping.

Dashimaki

by Balyon
servings
2 people
prep time
3 mins
dish type
Egg Dish
cook time
15 mins
course
Side dish
total time
18 mins

ingredients

  • Dashimaki

    • 3 pcsegg
    • 60 mldashi
    • 2 tspmirin
    • 2 tspsoy sauce
    • 2 pinch ofsea salt
    • 1 tspsugar(if you don't like it too sweet, skip this)
    • 5 tbspoil(for cooking)
    • 1 sheetkitchen paper(folded, to apply oil)

instructions

Making the dashimaki

  1. Mix the egg and all the seasoning.
    large_20220423_172843.jpg
  2. Beat it until it mixes completely.
    large_20220423_172924.jpg
  3. Heat the pan with low heat. While waiting, ready the oil in a small bowl and dip folded kitchen paper. After the pan is heated, scrub the pan with oil-dipped kitchen paper.
    large_20220423_173145.jpg
  4. Pour the egg into the pan bit by bit only until it covers the pan completely, and let it set until bubbly. Don't let it sit too long or the pan goes way to hot! if you think the egg is cooked way to fast, remove from heat and cook with remaining heat for a few seconds.
    large_20220423_173240.jpg
  5. After it gets bubbly and forms a layer, pierce the bubble and fold it to one side with your chopstick/spatula.
    large_20220423_173315.jpg
  6. Before adding another layer, see the pan, if there is still enough oil, then proceed, but if not scrub another oil to the surface.
  7. Pour another egg until it covers the pan surfaces and let it touch your folded egg.
    large_20220423_173417.jpg
  8. Let it set like the previous step, and go for the fold from the sides with the folded egg. Remember, its okay to get messy for the 1st and 2nd fold.
    large_20220423_173456.jpg
  9. Repeat the previous steps of pouring and folding over and over until you ran out of the egg mix. it would start to take shape in the middle as it gains volume.
    large_20220423_173625.jpg
  10. When folding, make sure you fold it to the end sides to make the shapes firmer.
    large_20220423_173809.jpg
  11. In the last 2 rounds, your dashimaki should start to take better shape.
    large_20220423_174157.jpg
  12. At about the end, your dashimaki should start to form like this. In this step cook it for a while to make sure the outside is done but not overcooked
    large_20220423_174232.jpg
  13. Flip it to let the other sides cook through as well.
    large_20220423_174348.jpg
  14. While it's hot, you can shape the dashimaki using a sushi roll to make it more square in shape, but press gently. I pressed mine to hard it starts to squeeze the fluffy part insides *cry (you can skip this step)
  15. Cut the dashimaki and it's ready to serve! Serves with mayonnaise, it goes well with the taste.
egg dish
side dish
halal
bento
japanese
home cook
traditional
tamago
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Balyon
Sharing the joy of eating good food around the world~