Hey guys! A quick recipe today, I’m going to show you how to make the perfect Japanese Omelet (dashi-maki tamago) - this is a great little side dish that you often get in sushi places! I often used to make these when I was training to be a sushi chef

It’s easiest to make these with a square frying pan - but if you can’t find one I’ll also be showing you how to make one with a round normal pan too!

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00:00 Intro
00:40 Making Dashi Stock from Scratch
02:16 Prepare the Egg Mixture
03:29 Optional Ingredients if You want a Richer Omelet
03:44 Using a Square Frying Pan (Traditional Way)
04:56 Using a Round Frying Pan

Ingredients (per omelet)

Dashi
- 5 tbsps Water
- One Piece of Kombu Dried Kelp
- 2g of Katsuo Bushi (Dried Bonito Flakes)

Omelet:
- 3 eggs
- 15g sugar
- 5tbsp dashi (see above)
(Optional)
- ½ tsp mirin
- ½ tsp cooking sake
- ½ tsp soy sauce

How to Make:

- Start by making the dashi stock for your omelet (adjust the amount of water as necessary), add dried kombu kelp into a saucepan with water, heat up but don’t let boil (about 60-70 C) - keep at that temperature for 5-10 minutes and scoop out any bitter scum that rises to the surface
- After the time is up - take out the kombu and add the bonito flakes, turn up the heat to a simmer and let simmer for 5 minutes - then drain with a sieve and kitchen towel
- Use 5 tbsp of dashi for one omelet - while the dashi is still warm add 1tbsp of sugar and mix until dissolved, let the dashi sit until cooled or place the bowl in ice water and mix
- In a mixing bowl, crack 3 eggs, and add your cooled dashi mixture (you can add mirin/soy sauce/cooking sake at this stage for a richer flavor)
- Whisk the egg mixture but you want the yolk and the whites to be separate
- In a bowl, drench a piece of folded paper towel in oil to help spread your frying pan
- Over a medium high heat, wipe down the pan with the oiled paper, then add a ladlefull of your egg mixture - spread around the pan and then folded the edges into a rectangle shape
- Flip the egg on itself about two times until you get a rough square shape - then re-oil your pan and add more egg mixture, lift up the cooked egg from before so you get a new layer of egg on the bottom
- Repeat the steps from before by making a rectangle shape, flipping the omelet on itself, until you run out of egg mixture and have a rough rectangular shape
- While the omelet is still warm - place it in aluminum foil and tightly wrap, press down on the omelet until it becomes a rectangle shape and leave to cool for 10 minutes
- Once 10 minutes is up, cut into slices and enjoy your dashi-maki tamago!