How To Make Dashimaki Tamago (Japanese Omelette)

[@toshiyukisuzuki7610]

Matsumoto san, konnichiwa! Ai kawarazu genki sou desu ne😊 I love dashimaki tamago, as a bento addition, a sandwich, sushi or just by itself😊 Itsumo arigatou gozaimashita. My dog is curiously staring at me while I keep smiling and beaming as I watch your video. Your smile and disposition are both uplifting and contagious. That's the kind of global epidemic we need!

[@NoRecipes]

Thank you for the kind words! They made my evening😁

[@abigailparker4393]

Thanks so much

[@NoRecipes]

You're welcome!

[@theroyalcrane]

You know it's good when you do that head roll in the intro.

[@NoRecipes]

😅🙂‍↕️

[@lindabader-acosta7808]

Thank you for sharing on how to master the omelette.

[@NoRecipes]

You’re welcome !

[@TheCowEmporium]

Looks amazing! I may have to break down and order a pan, the presentation is worth it!! Take care. 🌺

[@NoRecipes]

It’ll work in a round pan too. Tastes the same at the end of the day 😉

[@coldstone01]

Thanks for telling us how to master a style of rolled omelets. :D Also, could you please ask Bento and Co. to start producing that grater dish again? This past time I ordered from that company, it wasn't on sale. Thanks again, Marc. It's always a wonderful way to learn Japanese food without worrying about every technique because they are homemade.

[@NoRecipes]

You’re welcome! Yea I noticed they don’t stock it anymore. I’ll ask.

[@VonFisch1]

Hi, would corn starch or arrowroot sub for the potato starch?

[@NoRecipes]

Either will work but between the two I think I’d go for arrowroot.

[@thy1998]

Looks so good! 😮 What does the potato starch do?

[@lemoncake3824]

Potato starch helps to keep egg rolls soft, bouncy and smooth for long time. Any kind of starch will do almost same, I guess.

[@NoRecipes]

Thanks! The potato starch helps the dashi bind with the egg, if you don't add it, the dashi has a tendency to separate from the egg as the protein cooks.

[@nikzihana]

@@NoRecipes what is dashi? is it like chicken stock?

[@NoRecipes]

@@nikzihana Dashi just means "stock" in Japanese, but when it's not qualified with something, like "chicken dashi" or "vegetable dashi" it usually refers to a standard Japanese soup stock made from kelp and katsuobushi. There's a link to my dashi recipe in the video description.

[@lenapawlek7295]

Looks delicious!! Thanks for sharing your techniques

[@NoRecipes]

Thank you! 😊

[@Htedan-20Dz]

Thank you ❤ it's good in obento love it❤

[@NoRecipes]

You’re welcome

[@fillistine]

Looks so good!❤ thank you!

[@NoRecipes]

Thank you!

[@lila3372]

Can I use watered down Soba Tsuyu for this instead of the stock + soy sauce or will that make it too salty?

[@NoRecipes]

You can make dashimaki tamago with mentsuyu, but salinity varies by brand so it’s not a 1:1 substitute.

[@Maplecook]

Amazing shot from INSIDE the makisu, man! Reminded me of being in the launch tube of a Colonial Viper, from Battlestar Galactica. haha

[@NoRecipes]

Hahaha thanks for noticing! Was just f’ing around and it ended up looking pretty cool. ❤️BSG

[@Maplecook]

@@NoRecipes Your level is SO damned, high, man!

[@tdman]

Challenge: Pause this video at 02:10 to count the number of air bubbles Marc created. 😆

[@NoRecipes]

😂

[@yellowleaf28]

you have the most juicy looking tamago, alot of peoples' look burnt or dry

[@NoRecipes]

Thanks! This is Dashimaki Tamago, which is a specific type of Tamagoyaki (rolled egg omelette) that includes a high percentage of dashi stock. That's what makes this so juicy. I also have another recipes for a more standard Tamagoyaki.

[@cheekibreeki904]

Lack of grams makes me sad.

[@NoRecipes]

I generally use grams for non liquids, but this one doesn’t require a ton of precision. The amount of potato starch is 3 grams BTW and I used 60 grams eggs (including the shell) so a total of 240 grams whole eggs.

[@michaelarkangel518]

Waaaay too much work for something that's going to last a few minutes... I'll stick with a western omlette over this

[@NoRecipes]

🤷🏻‍♂️