Dashi Maki Tamago

This is a very traditional Japanese dish which is perfect for dinner parties or lunch boxes (obento). Dashi means stock, […]

This is a very traditional Japanese dish which is perfect for dinner parties or lunch boxes (obento). Dashi means stock, Maki means roll and Tamago means egg so I guess this dish would be an egg roll but using fish stock – when translated it doesn’t sound very appetizing I admit, but I haven’t met anyone who doesn’t think it’s delicious! I like making it with cod roe, but you can try with tuna if you can’t get hold of good quality cod roe. Traditionally it is a sweet dish, but you can leave out the sugar (and mirin) if you prefer. This dish requires a small, oblong shaped pan and little bit of patience when rolling the egg. Trust me though – if you take your time it’s well worth it. The texture of the dish is exquisite! I used a sushi rolling mat, but if you can’t find one, just use a sheet of cling film or some kitchen paper.

Ingredients
3 eggs
50cc water with one tsp of powdered fish stock
2 tbsp sugar (30g)
1 tbs mirin (optional)
1 tsp soy sauce to taste

Step 1

Add the fish stock, hot water, sugar, mirin (if you can find it) and soy sauce and mix well. Then leave to cool (this is important!)

Step 2

Beat the3 eggs and when the fish stock mixture has cooled, mixed together well.

Step 3

Add oil to a pan and heat. Then mop up oil with a paper towel to evenly coat the pan.

Step 4

Carefully, add a ladle of the egg mixture to the pan to create a wafer thin layer.

Step 5

Add the cod roeto the egg as shown above. If you cannot find good quality cod roe, you can use tuna. Just fry canned tuna with a little soy sauce and sugar before adding.

Step 6

Carefully roll the egg layer over the filling with a spatula and continue rolling until the egg reaches the end of the pan. Then push the rolled egg back up to the top of the pan.

Step 7

Add another ladle of the egg mixture and repeat the rolling process to create another layer.

Step 8


Repeat until the egg roll becomes a decent size. If necessary, add more oil before starting the next layer, but don’t forget to wipe it off each time.

Step 9



Then use a sushi mat or a piece of cling film or kitchen paper to roll the egg roll even tighter. Some pressure is requried to make sure the roll doesn’t unravel.

And that’s it! This recipe was a little tougher than previous ones, but with a little bit of practice, you can make great egg rolls which are perfect as a snack throughout the day.