Dashimaki - L'omelette roulée japonaise - Tamagoyaki (2024)

FAQs

What is the difference between Tamagoyaki and Dashimaki? ›

The main difference between Tamagoyaki and Dashimaki is that, as you may suspect from the name, Dashimaki has Dashi mixed with the eggs. Dashimaki Tamago is moister because of the extra liquid, and so it has a softer texture. The flavor is also a little milder for the same reason.

The omelette requires fewer ingredients than the tamagoyaki

According to Allrecipes, the omelette only requires eggs and butter (because what is a French dish without the addition of butter). For the tamagoyaki, you will need a few more ingredients like sugar, salt, vinegar, soy sauce, and miso, per Bon Appétit.

Dashimaki Tamago is a Japanese rolled omelette prepared from eggs beaten and seasoned with mirin, soy sauce, salt, sugar, and dashi. Dashi is a stock, quite popular in Japanese cuisine. It is a blend of dried bonito flakes, kombu (kelp seaweed), shiitake mushrooms, and dried fish.

Unlike the typical Western omelette, Japanese tamagoyaki uses an egg mixture flavored with dashi, soy sauce, mirin, and sugar. This seasoning gives it a lightly sweet and savory taste.

Unlike the similar Korean rolled omelet (geyran mari), which leans more savory and salty, and with different vegetables and fillings like scallions and seaweed, tamagoyaki draws sweet flavors from seasonings like mirin and sugar and keeps the focus on the pure flavor of the eggs.

Tamagoyaki, literally meaning 'grilled/fried egg', is made by rolling together thin layers of seasoned egg in a frying pan. Enjoy for breakfast, add to a bento lunch, or use as a filling in sushi.

It is often served with grated radish and soy sauce. Sometimes, other ingredients like spring onion or seaweed, or even eel, are wrapped inside the layered rolls of tamagoyaki, to make it more delicious and balanced. Tamagoyaki can be eaten as is, paired with rice, or even sandwiched between two pieces of bread.

Created by Annette Poulard in 1873 to quickly serve visitors to the island between the changing tides, the Mére Poulard Omelette is still made in the same spot using the same recipe and technique this enterprising businesswoman developed over a century ago.

However, "dashimaki tamago"—a thick omelette made with dashi (Japanese soup broth) and fried without browning—is more common in the Kansai region. To make the omelette thicker, a special frying pan called a “Tamagoyaki pan” is commonly used in Japan.

Is tamago served cold? ›

To Serve. Enjoy the Onsen Tamago either warm or at room temperature. Crack the egg into a small bowl, pour the dashi-based sauce into the bowl, and garnish with the sliced green onion as a part of a Japanese breakfast. Try the egg on top of steamed rice with a splash of soy sauce.

Place the tamagoyaki slices in a container, keeping them separated so it's easy to take one out. Or you can wrap each slice of tamagoyaki in plastic wrap and put it in a freezer bag. Keep in the freezer for up to 2 weeks.

Tamagoyaki can be eaten right away while still hot or allowed to cool to room temperature; it's also good chilled. Wrap tightly in plastic and store for up to 8 hours in the refrigerator if not eating within an hour of cooking it.

If you don't have dashi also known as Japanese soup stock, you can replace it with 3 tbsp water + 1/4 tsp dashi powder, or 3 tbsp water + 1/2 tbsp soy sauce.

The good thing about tamagoyaki is that it's delicious at room temperature too! Therefore, you can make it ahead and pack in your bento lunch box. You can also freeze them, but the texture will change slightly (I don't mind, but you might). To Refrigerate: Cool and store in an airtight container for up to 3 days.

If you don't have dashi also known as Japanese soup stock, you can replace it with 3 tbsp water + 1/4 tsp dashi powder, or 3 tbsp water + 1/2 tbsp soy sauce. You may substitute monkfruit erythritol sweetener with any other neutral flavored sweetener of choice.

Datemaki is a must-have New Year's food in Japan. It is similar to Tamagoyaki as both are rolled omelets with similar ingredients. The main difference is datemaki features a type of white fish cake called hanpen.

Tamagoyaki (卵焼き or 玉子焼き, literally 'grilled egg') is a type of Japanese omelette made by rolling together several layers of fried beaten eggs. It is often prepared in a rectangular omelette pan called a makiyakinabe or tamagoyaki.

There are different kinds of tamagoyaki depending on the region of Japan. For example, atsuyaki tamago is a sweetened version more commonly found in the Kanto region, while dashimaki tamago is a more savory version found in the Kansai region.