A Japanese omelet is called “Dashimaki Tamago” in Japanese. It is made by mixing dashi broth with beaten eggs and cooking the mixture in a frying pan. Unlike the preparation method for Western omelets, the Japanese omelet is rolled into a thin layered structure resembling mille-feuille
There is a special frying pan specifically for making dashimaki tamago, and by thinly spreading the egg mixture and rolling it up 4 or 5 times as shown in the photo, it forms a mille-feuille-like texture.
This dish features a subtle dashi flavor combined with the juiciness of the egg, complemented by the savory taste of grated daikon radish seasoned with soy sauce.
Dashimaki tamago is available nationwide in Japan at convenience stores, supermarkets, teishokuya, and izakayas. When Japanese people go out drinking, they often order “dashimaki tamago” with high frequency. It’s also a fantastic accompaniment to alcoholic beverages.