The Golden Ratio for Dashimaki Rolled Omelet

The Golden Ratio for Dashimaki Rolled Omelet

Don't you want to eat delicious dashimaki omelette? I've settled on this golden ratio to make the ultimate dashimaki!

Ingredients: 2 servings

4 tablespoons
Dashi (powdered)
1/2 teaspoon
1 tablespoon
Soy sauce
1 teaspoon
1 teaspoon


1. Add all the ingredients together! Mix it well!
2. The rest of the steps are your standard tamagoyaki! Oil the pan.
3. Pour in a ladle plus of the egg mixture.
4. Fold it in half towards you. The first one doesn't have to be pretty! Just be sure to properly fold it.
5. Move it to the back of the pan, pour more oil, and then pour in the egg mixture.
6. Fold it up again towards you and then move it to the back. Then flip.
7. It's pretty big when it's rolled! Brown the sides!
8. Neaten the shape with a paper towel.
9. Cut it!
10. Transfer to a plate.
11. Top it with some grated daikon radish and it's done!
12. For the unrolled version, check out Recipe ID: 2163027
13. Check out "A Chef Taught Me This! Fluffy! Egg Meringue Dashimaki" Recipe ID: 1844066
14. Check out "A Chef's Golden Ratio Recipe! Datemaki with Spam." Recipe ID: 1884070
15. Also check out "Direct From a Chef! The Golden Ratio for Mentsuyu Egg Dashimaki" Recipe ID: 1911723

Story Behind this Recipe

It doesn't matter how many times I tried, I made this!