Japanese Omelet: Spilled Milk #129

There's a trick that helps home cooks make this delicious dish.

Dashimaki tamago is one of my favorite things in the world to eat: Cold, sweet, eggy. Traditionally it is the final bite or one of the final bites in an omakase meal (when chefs choose what you’ll eat) in a Japanese sushi restaurant. Everyone loves it.

And yet no one makes it at home? It’s a puzzler to me. But more about that on Monday, when I address the most pressing mythical dilemma the home cook faces in my opinion.

This dish is legitimately hard to make, again, more on that come Monday.

Basically, I have made hundreds of these and I am still a beginner. But it doesn’t matter because even from the first one I made, the flavor was great!

BUT recently some smart folks started selling a spatula that was the exact size of the width of the pan you need to make this omelet. Rather than using chopsticks to roll the omelet, I started using the spat, and no matter what my mistakes were, too much egg at a time, not enough, not tight enough, too tight … they all turned out superbly. So that’s how I do it. And if you don’t have one like mine, get one … or use one you do have, even if it isn’t perfect. Just make it.

Sometimes I eat the omelet cold. This one in the video I ate at room temp with some sweet miso sauce I made by simmering a half cup of dashi with some mirin, sugar and a tablespoon of corn starch. Or you can use the miso sabayon recipe on my website.

Or eat the omelet plain and cold or room temp, sliced with some soy sauce for dipping.

And yes, long ago I started adding scallions to mine because it is so delicious. You be the judge. It’s good.

Recipe: Dashimaki Tamago