Dashi-Flavored Eggs For Bento

Dashi-Flavored Eggs For Bento

Here's the recipe for my family's regular tamagoyaki eggs. The omelet isn't too difficult to roll up since you're only using a small amount of dashi stock.

Ingredients: 1 rolled omelet

Dashi stock
3-4 tablespoons
1 tablespoon
1/2 teaspoon
Soy sauce
1/2 teaspoon
to taste


1. Crack the eggs into a bowl. Beat them as if you're cutting the egg whites. Add the seasoning ingredients and mix some more.
2. Heat up a square tamagoyaki pan over medium heat, and coat the inside thinly with oil using an oil-impregnated paper towel. Pour in 1/3 to 1/4 of the egg mixture to start with.
3. When the egg has set a little, start rolling it from the side nearer to you while popping any air bubbles with your cooking chopsticks.
4. Grease the tamagoyaki pan and pour in the egg mixture. Lift the rolled egg and pour in the egg mixture underneath throughout the pan. When the egg has set, start rolling it up from the far side.
5. Repeat 2-3 times to cook the eggs. Do not add any mirin if you'd like your eggs to be less sweet.
6. Sweet Atsuyaki Tamago (thick omelets) (Recipe ID: 1720392)
7. The Basic Kinshi Tamago (Thinly Sliced Omelet) (Recipe ID: 1726665)
8. Thick Rolled Omelet in a Single Pan (Recipe ID: 1722772)

Story Behind this Recipe

This is a dish we make often at our home.
My mother taught me a different recipe to make sweetened atsuyaki eggs, but this one is also one of our favorites.