Japanese rolled omelette is called “tamagoyaki” or “dashimaki”. It’s also known as a Japanese-style egg roll. Tamagoyaki is often served for Japanese-style breakfast. an is also one of themost popular dishes in Japanese bento lunch boxes. There are many types of tamagoyaki – some are sweet and some are salty and you can add your own favourite fillings.

Ingredients – Miso Soup: 
• 30gm of Bonito (grated)
• 2 Seaweed
• 2 Tablespoon Miso paste (Fermented soy beans)
• 1 Box of Japanese Tofu
• 3 Stalks of Japanese parsley
• 1 Tablespoon of sake
• 3 Teaspoon of soya sauce


1. Cook the soup stock with seaweed and bonito flakes for 5- 10 minutes.

2. Strain the stock quickly as over cooking will caused bitterness.

3. Add the miso paste & soya sauce into the soup stock and mix well.

4. Slice the tofu into small cubes. Add it into the soup stock.

5. Add a tablespoon of sake and bring it to boil.

6. Add Japanese parsley to the soup.

Ingredients for Dashi Maki Tomago:
• 11 Eggs
• 1 Glass of bonito stock (sweet)
• 2 Teaspoons of sugar
• 2 Teaspoons of soy sauce


1. Beat the eggs in a mixing bowl.

2. Add the soy sauce and bonito stock

3. Heat a little vegetable oil in a square omelette pan on medium heat.

4. Pour a scoop of egg mixture into the pan and spread over the surface.

5. Roll the egg and move it the end of the top side.

6. Oil the empty part of the pan and pour more egg mixture in the space and under the rolled egg.

7. Cook it until half done then roll the egg again so that the omelette becomes thicker, repeating this process until the egg mixture is gone.

8. When omelette is done, remove it from the pan and put on a bamboo mat.