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Dashimaki Tamago That Never Falls Apart | 5 Tips for a Fluffy Rolled Omelet with 3 Eggs

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82K views · Sep 18, 2026The basics of dashimaki tamago, the Japanese rolled omelet, for lunch boxes and breakfast. Five tips cover the 3-egg, 90 ml dashi ratio, when to roll so it doesn't tear, and how to rest it so it tastes good cold.
English

Three Eggs, 90 ml of Dashi, and Roll While It's Still Soft: Five Tips for a Fluffy Dashimaki Tamago

Dashimaki tamago, the Japanese rolled omelet, is easy to get wrong: it tears mid-roll or browns unevenly. Mori, who runs the cooking channel Kitchen Notes, says that getting five points right, from the ratio of ingredients to how the omelet is rested, is enough to make a fluffy one in an ordinary home pan.

Three eggs, 90 ml of dashi, light seasoning

Three eggs, 90 ml of dashi, light seasoning · 0:52

Mori's ratio is 90 ml of dashi to three eggs, or roughly two tablespoons per egg. More dashi gives a softer texture, but the looser mixture is harder to roll, so beginners are better off starting here.

Cut through the whites instead of whipping

To mix the eggs, keep the tips of the chopsticks on the bottom of the bowl and move them side to side, cutting through the whites. Any clumps of white left behind become white streaks in the finished omelet.

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5:14The check works the same with iron or nonstick pans.6:14Pour the egg mixture in three or four batches.6:20The first one is about a ladleful. Spread it over the whole pan,6:25and pop any big bubbles with your chopsticks.6:31Start rolling while the surface is still soft-set and a little runny.6:38If you wait until it's fully set, the layers won't stick together and they'll peel apart when you slice it.6:47Roll from the far side toward you, folding it in thirds with your chopsticks.6:55It's fine if the first roll looks messy. It ends up hidden inside.7:04Once it's rolled, push the egg to the far side and oil the empty part of the pan.7:11Pour in the next batch, then lift the rolled egg a little and let the mixture run underneath.
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English
5:03A copper pan conducts heat quickly, so once it's warmed up, turning the flame down a little is about right. The check works the same with iron or nonstick pans.6:14Pour the egg mixture in three or four batches. The first is about a ladleful; spread it over the whole pan and pop any big bubbles with your chopsticks. The key is to start rolling while the surface is still soft-set and a little runny. If you wait until it's fully set, the layers won't stick together and will peel apart when sliced. Roll from the far side toward you, folding in thirds with your chopsticks. The first roll ends up hidden inside, so it's fine if it looks messy.7:04Once it's rolled, push the egg to the far side and oil the empty part of the pan. Pour in the next batch, then lift the rolled egg a little and let the mixture run underneath so the previous layer and the new one bond properly.
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English

Three Eggs, 90 ml of Dashi, and Roll While It's Still Soft: Five Tips for a Fluffy Dashimaki Tamago

Dashimaki tamago, the Japanese rolled omelet, is easy to get wrong: it tears mid-roll or browns unevenly. Mori, who runs the cooking channel Kitchen Notes, says that getting five points right, from the ratio of ingredients to how the omelet is rested, is enough to make a fluffy one in an ordinary home pan.

Three eggs, 90 ml of dashi, light seasoning

Three eggs, 90 ml of dashi, light seasoning · 0:52

Mori's ratio is 90 ml of dashi to three eggs, or roughly two tablespoons per egg. More dashi gives a softer texture, but the looser mixture is harder to roll, so beginners are better off starting here.

Cut through the whites instead of whipping

To mix the eggs, keep the tips of the chopsticks on the bottom of the bowl and move them side to side, cutting through the whites. Any clumps of white left behind become white streaks in the finished omelet.

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