Egg roll ‘Dashimaki Tamago’


Wanting to make that delicious sushi with the traditional Japanese omelet topped on rice with the seaweed surrounding…or in other words Dashimaki Tamago? Well here you go – photo by photo instructions! I had such a lovely afternoon last week at Buddha Bellies Cooking school in Tokyo learning the art of sushi making. It amazes me how with so few ingredients you can make such a delicious little dish.


  • 2 eggs
  • 1 tsp sugar
  • 2 tsp fish stock
  • 2 drops soya sauce
  • 1 pinch salt
  • oil for cooking


Place all ingredients in a small bowl and beat well. Heat a square pan and brush oil on the base so it doesn’t stick.

Pour just enough egg to cover the base of the pan and once cooked fold over carefully with chop sticks pushing the egg to one side of the pan. Repeat pouring the egg to cover the base and fold – making one big layered omelet. You should roll it about four times.

Let the layered omelet cool down and slice into desired size. Place egg on top of a small square of rice and wrap with a thin nori piece around. This omelet is also delicious on top of curries, rice dishes or even by itself. Enjoy!

Happy cooking, love Jem x


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