Tamagoyaki & Dashimaki Tamago (Japanese Rolled Omelet) Recipe

Tamagoyaki is Japanese omelet, also called Atsuyaki Tamago that made of eggs, sugar, and soy sauce. It tastes a little bit salty-sweet. Dashimaki Tamago is just like Tamagoyaki, but the ingredients and taste are a little different. Dashimaki Tamago tastes dashi flavor, and It’s softer than Tamagoyaki. Both of them (Tamagoyaki and Dashimaki Tamago) are popular for breakfast, lunch bento box, sushi topping, and other side dish.

The making Dashimaki Tamago procedure is the same as Tamagoyaki. If you have the specialized Tamagoyaki pan, It’s easier to make than using regular round frying pan. But If you don’t have it, don’t worry, you can make it well! I’ll tell you how to make Tamagoyaki by regular round pan. If you like fluffy soft texture, I recommend to make Dashimaki Tamago. But the rolling technique to make Dashimaki Tamago is a little bit difficult than Tamagoyaki  because of the extra moisture. It might need a little practice, you’ll become skillful.

Recipe: Tamagoyaki & Dashimaki Tamago

Ingredients (2 servings)
* 3 eggs
* 2 teaspoon sugar
* 1 teaspoon soy sauce
* 1 pinch salt
Dashimaki Tamago
* 3 eggs
* 1/4 cup Dashi
* 1 teaspoon sugar
* 1 teaspoon soy sauce
* 1 pinch salt
* non-stick frying pan or Tamago pan
* paper towel
* Optional: sushi rolling mat
1, Beat all the ingredients well with a fork or chopstick. Be careful not to foam them up, so don’t use a whisk.
2, Heat a pan on medium heat and add a little oil. Remove excess oil with a paper towel.
3, Pour 1/3 of the egg mixture to the pan and spread them quickly. Fold a little the left side and right side of the omelet with a spatula, until it’s not set on the top. Roll it up to the front side of the pan. And apply the paper towel that used to absorb.
4, Pour another 1/3 of the egg mixture into the pan. Spread it and lift up the cooked egg so that the new egg mixture flows under it, quickly. Fold a little the left side and right side of the omelet with a spatula, until it’s not set on the top. Roll the egg back towards you and starting on the front side of the pan. And repeat this procedure until the egg mixture is used up.
5, Remove the tamagoyaki from the pan, and cut it the shaped that you like.If you want even pieces, just leave off the ends of tamagoyaki.
If you need some other egg recipes, here are my past egg recipes: EGG RECIPES


Uni: Japanese Sea Urchin


Sea Urchin is called Uni, and It’s very popular as sushi, sashimi and donburi in Japan. There are mainly two types of Uni as Bafun-Uni (intermediate sea urchin) and Murasaki-Uni (naked sea urchin) are eaten. Both of them are glossy orange or yellow color, have rich, creamy taste, distinctive flavor, and melt in your mouth. Uni is a luxury ingredient that tastes very different depends on its quality, so If you eat Uni as raw, you have to choose fresh and high quality Uni.

Uni packed in a chip box

When I was a child, I disliked Uni’s distinctive taste, smell and texture. I couldn’t believe why adults like Uni. But now, I love Uni! It’s one of my favorite sushi topping. At home, I usually eat raw Uni as donburi, or sashimi with wasabi, soy sauce or salt. It’s a very easy and delicious dish. ( But, It’s expensive!) If I don’t have high quality Uni, I sometimes eat as broiled Uni, with egg dishes, pasta sauce, etc. They are nice taste too.



Ikura (Marinated Salmon Roe) Recipe


Ikura is marinated salmon roe with mainly soy sauce. They are served as sushi toppings, Ikuradon (on a bowl of rice), and appetizer. Ikura is one of the season’s greatest gifts. In the fall, fresh salmon and its roe sell at the supermarket in Japan. I love Ikura, so I usually make Ikura every fall and freeze small amounts. When you cook Ikura at home, you can adjust seasoning that you like. I think commercial Ikura is sometimes too salty. But in this Ikura recipe, you can enjoy salmon roe’s savoriness itself.

Recipe: Ikura (5-10servings)


• 1 fresh salmon roe
• 1 cup sake, boil down
• 2 and 1/2 tablespoons soy sauce
• About 107℉ (42℃) warm water as needed
• 3 ✕ 10㎝ Kombu seaweed (optional)


1,  Place salmon roe in warm water and the eggs away from the thin skin carefully by hands, because the eggs are very delicate.

2, Rinse them with cold water several times, and remove small skin completely, because skin has a fish-like smell.
3, Drain the water in the fridge for an hour.
4, Boil sake over medium heat until the liquid volume is reduced to almost halve to remove alcohol from it, and cool it. After cool it, combine the boiled down sake, soy sauce, and kombu seaweed (optional) in the storage container, and marinated salmon roe with them. Place it in the fridge for a day.
You can keep Ikura in the fridge for about 5 days. You can also freeze small amount in the jar and it can be kept for a year.


Temaki Sushi (Hand Roll) Recipe


Temaki sushi (Temaki-Zushi) is hand rolled sushi, rolled corn-shape of nori (seaweed) wrapped rice and fillings that you like. I think it’s one of the great food for entertaining. My family love Temaki sushi (hand roll sushi), so we sometimes make it at the weekend. It’s so delicious, easy and fun to make. We need just sushi rice, nori and cut fillings. People make their own hand rolls that they like. There are many varieties of fillings, so you can enjoy arranging your fillings on a plate of yourself. Have a fun!


Recipe: Temaki sushi (2-3servings)


• 2 cups cooked sushi rice (see  Sushi Rice Recipe)
• 10 sheets of nori


• Fresh sashimi (raw fish) of your choice
(Salmon, tuna, shrimps, scallop, yellowtail, salmon roe…)
• Tamago yaki (Japanese omelette) (see Tamagoyaki Recipe)
• Vegetables of your choice
( shiso leaves, cucumber, sprouts, radish, avocado, mango….)
• Meats or another of your choice (optional)
( Teriyaki chicken, beef steak, cheese…)

Sauce & toppings 

• Soy sauce
• Wasabi
• Mayonnaise
• Sesame seeds (optional)
• Umeboshi (optional)


1, Make the sushi rice (see Sushi Rice Recipe).
2, Slice the all sashimi tight and thin.
3, Cut the nori in quarter.
4, Place the sushi rice and fillings on the plate. That’s all for preparation.
Eating steps

1,  Place the nori on the palm of your hand (shiny side down). Put a super thin layer of sushi rice and shiso leaves or other vegetable.
2, Put the piece of sashimi that your choice into the soy sauce and wasabi, and lay it.
3, Put other sauce, toppings, and fillings like vegetables, sesame seed, and salmon roe, etc.
4, Roll it up into a cone shape.
• Choice the super fresh sashimi! If some sashimi isn’t fresh, taste will be down.
• If you can’t roll it perfectly, don’t mind that.  Have a fun!


Perfect Sushi Rice Recipe

Do you like Sushi?  I love sushi, so I sometimes make a variety of sushi, like maki-sushi, chirashi-sushi, hand- roll sushi, nigiri-sushi and the other sushi at home. When we enjoy sushi at home, we need perfect sushi rice (vinegared rice or sushimeshi).

In Japan, the seasoning of sushi rice varies depending on the region, and many sushi restaurants have a secret recipe for the sushi rice, because It’s a very important part as toppings for making great sushi. Perfect sushi rice looks glossy and have a little bit hard texture. They have a perfect balance between sweetness, saltiness and sourness.

Let’s try to make sushi rice at home, because you can adjust the sweetness and saltiness that you like. Enjoy!

Recipe: Sushi rice

NOTE:   If you don’t have a rice cooker, you can use the thick pot instead of a rice cooker. But, be careful amount of water and rice, because a rice cooker cup doesn’t equal regular 1cup.

Ingredients (2-3 serves)

If you use the rice cooker
* 2 rice cooker cups (290g, 10 and 1/4 ounces) short grain rice
* rice cooker’s specified level water* 1/2 cup rice vinegar
* 1and1/2 tablespoons sugar 
* 1 teaspoon salt

If you use the pot
* 2 cups (360g, 12.7ounces) short grain rice
* 2 cups water (same amount cold water as rice)

* 3/4 cup rice vinegar
* 2 tablespoons suger
* 1and 1/4 teaspoon salt

* large thick pot with a lid or rice cooker
* large bowl or sushioke
* paddele or shamoji
* dish towel
* something to fan, like paper fan, thin notebook,etc

Directions1, Make the vinegar mixture. Mix the vinegarsugar and salt well in a small bowl. And let it set while the rice to cook.

2, Put the short grain rice into the pot, rice cooker pot, or large bowl. First, add cold water and wash the rice quickly run your hand and pour out the water. Then, wash the rice quickly by lightly pressing with your hand. Pour out the water and rinse twice more until the water looks almost clear.
3, If you use the thick pot, add 2cups of water into the pan. And leave it for at least 30 minutes.
If you use the rice cooker, add cold water to just 2 cup sushi line. If you don’t have sushi line of your rice cooker, add water to just 2cup line and take out 3 tbsp of water. Leave it for at least 30 minutes.
4, If you use the pot, Set the pot with a lid to high heat, and the pot reaches a boil, turn the heat to low and cook for 15 minutes. Once the rice is done, turn off the heat and let it steam for 10 minutes. Don’t remove the lid!
If you use a rice cooker, turn it on.
5, When the rice is cooked, put the hot rice into a large bowl or a plate. Pour the vinegar mixture over the hot rice, using the rice paddle (shamoji) or spoon to receive and wait for only 10 seconds.
6, Spread the sushi rice and make cutting strokes to stir until letting off the moisture for 1 minutes. Move the paddle like scooping rice from the bottom. This process will give sushi rice a shiny look.
7, You can cool the rice with a hand-held fan and waving over the spread sushi rice for 15 seconds. Then turn over the sushi rice, fanning again for 15 seconds.
8, Cover with a damp towel until you are ready to use it.


1, You need short grain rice not long grain rice, because short grain rice gets sticky when it’s cooked, but long grain rice doesn’t stick together.

2, You need to cook boiled rice a little bit firmly than usual. If you cook boiled rice as usual, boiled rice will become too much soft, when you put the vinegar mixture.

3, Add vinegar mixture when the boiled rice is still hot. If rice is cold, It’ll be difficult to spread the vinegar evenly.

4, It’s better to make sushi rice before 1hour more to use for sushi. Because the taste will be much better if the time passes for a while.

5, You can use all kinds of water, but soft water is better to cook for sushi rice than hard water. In Japan, we usually use soft water to cook.

Cuisine #drink

Matcha: Japanese Powdered Green Tea

Matcha is a fine ground powdered green tea. It isn’t the same as green tea powder. It’s a high quality and expensive. Matcha is made from shade grown tea leaves also used to make gyokuro.
We need tea whisk (Chasenfor making of Matcha. Tea whisk is a bamboo whisk used to stir and whip powdered tea. Tea bowl (Chawan), spoon (Chasen), caddy (Natsume)and cloth (Chakin) are also required, but we can use other things instead of them. Although there are traditional manners in the Japanese tea ceremony, I usually enjoy to make and drink Matcha more freely.


Tea whisk (chasen) and tea bowl (chawan)

Powdered green tea is also used to flavor sweets like ice cream and cake, season tempura with salt, and so on. I love Matcha and also love the food of powdered green tea taste.

Beverage #Cuisine #drink

[Recipe] Green tea and Sake Mojito Cocktail


The mojito is one of my favorite summer cocktail. Sometimes I arrange Mojito with some fruit like mango, kiwi fruit, peach, etc. The Green tea, Sake mojito is also arranged  mojito. It has the fresh taste and rich flavor of green tea and sake. If you like green tea flavor, you might love it.

There are several types of green tea in Japan. Types of tea are graded depending on the parts of the plant and quality. In this recipe, I recommend to use Maccha (powdered green tea), but, If you can’t get Maccha, you can use all kinds of green tea leaves or a green tea bag. The color and taste will be a little bit different by types of tea. Matcha (powdered green tea) has a deep green color and strong flavor. Green tea has a refreshing taste and light yellowish green color. I usually use them according to feeling.

Sake is an alcoholic beverage that made from fermented rice. The most sake contains 15-20% alcohol by volume. There are several types of sake graded depending on the ingredients and rice-polishing ratio. In this recipe, you can use almost all kinds of sake.

Recipe: Green tea Mojito


Ingredients (1 servings)
* 1 tablespoon fresh lime juice
* 3-5 mint leaves
* 2 tablespoons sugar (use your favorite sweetness)
* 1/4 cup strong brewed maccha or green tea
* 2 tablespoons sake or 2 tablespoons white rum
* soda, as needed
* 1-2 mint leaves for garnish

1, Brew up a 1/4 cup of strong Macha or green tea. Dissolve sugar in the brewed hot green tea.

2, Put the mint leaves on the tall glass, bruise leaves for the flavors release. Muddle the lime juice, mint leaves, white rum, green tea, and ice together in a tall glass.

3,  Pour soda, and stir lightly, and garnish with mint and lime.

1, If someone doesn’t drink alcohol, leave out the sake. It becomes a nice nonalcohol cocktail.

2, If you can’t get sake, you can use the white rum instead of sake. The taste will be a little different, but you can enjoy the fresh taste of green tea.



Gari (Japanese Pickled Ginger) for Sushi Recipe


Gari is the Japanese pickled ginger. Gari is usually served and eaten between dishes of sushi for cleansing our palate. It also means preventing bad influence by the great antiseptic and bactericidal action of ginger and vinegar.

In the summer, It’s the season of young ginger in Japan. Fresh young ginger looks whiter, has a softer texture, taste milder than old ginger. It’s suitable for making Gari.

Chopped Gari is used for many types of sushi, like inarizuhichirashizushi, oshizushi, etc. Let’s try!

Recipe: Gari (Pickled Ginger)




• 9-10 ounces (250-300g) fresh young ginger

For marinade

• 2 tabs salt
• 5 tabs sugar (use your favorite sweetness)
• 2 cups rice vinegar


1. Wash the ginger well, and slice the ginger thinly with slicer. Don’t peel.



2. Boil the water in the pan. Put sliced ginger into the pan, boil them only 30 seconds.


3, Wipe the moisture well with a paper towel or dry the ginger for a while.


4, Make the marinade. Put the vinegar, salt, and sugar into the pan, boil and melt them. Put the ginger slices and marinade into the clean bottle. It may be ready to eat in 3 days. And the color will change to light pink. It can be saved for a month or more in the fridge.

• If you can’t find young ginger, you can use the old ginger which peeled away.
• If you use the sterilized bottle by boiling, Gari can be saved for 6 months or more.



Beverage #Cuisine #drink

[Recipe] Iced Matcha Green Tea Latte

Iced Matcha Green tea latte is one of my favorite drinks. In summer, I sometimes drink it for refreshing. Matcha is fine ground powdered Japanese green tea, that has nice and hearty flavor, and it’s a good match with milk.  Making Matcha latte is so easy. If there’s any remaining powdered green tea, you can use for making cake, pudding, chocolate, ice cream, bread etc.

Recipe: Iced matcha latte (2-3servings)


• 1/2cup(100㎖)milk
• 2 tablespoons sugar(use your favorite sweetness)
• 2 teaspoons matcha (powdered green tea)

• Frother or hand blender or whisk


1、Heat the milk until small bubbles appear, and turn off the heat.  Don’t bring milk to the boil. Put the sugar and sift green tea powder into the pan.

2、Froth the milk until foamy. If you don’t have a frother, mix well with a hand blender or a whisk. Add the ice into the glass, pour the matcha latte gently. Dust the green tea powder on the top.

You can make it in the microwave. Heat the all ingredients and mix well. It’s so easy way!

If you need some other drink recipes, here! Drink.


[Recipe] Sesame-Flavored Hiyashi Chuka: Cold Ramen


Hiyashi-Chuka are cold Ramen noodles that are popular for summer lunch. Many Ramen restaurants sell Hiyashi-Chuka (cold ramen noodles) on the menu during summer only. Hiyashi-Chuka is usually served with several vegetables and meat, so it’s a good balanced meal for health. And colorful toppings and cold noodles really refresh you in the hot summer.

Hiyashi-Chuka is mainly seasoned with soy sauce and rice vinegar. But you can blend other seasoning like oyster sauce, chili, and sesame paste, etc.. I love sesame flavor, so this recipe use sesame paste and ground sesame. Let’s try!

Recipe: Hiyashi Chuka (2servings)


• 5-7oz (150g-200g) fresh ramen noodles (2 portions)

• 1/2 cucumber
• 1/2 tomato
• 3-4 okra
• 2 eggs
• 3-7oz (100-200g) chicken breast meat
• 1 tablespoon soy sauce (for chicken)
• 1 tablespoon sesame oil (for chicken)
• 1 teaspoon ground ginger (for chicken)
• 1 teaspoon ground garlic (for chicken)

* You can use other vegetables and meats like pork, ham or imitation crab that you like.


• 2 tablespoons soy sauce
• 2 tablespoon water
• 1 tablespoon sesame oil
• 1 tablespoons sugar or 2 tablespoons mirin
• 1 tablespoon ground sesame
• 1 teaspoon mustard
• 2 tablespoon rice vinegar
• 1 tablespoon sesame paste

If you don’t have sesame paste, let’s cook without it. It’ll be delicious general Japanese Hiyashi-Chuka.


1. Prepare Usuyakitamago (egg crepe), Ramen Egg (seasoned boiled egg) or boiled egg that your choice.
The recipe is here!  • Egg Crape Recipe   • Ramen egg recipe

2. To make the sauce. Combine ingredients of the sauce without vinegar, heat them over medium heat or in the microwave until boiling. After heating it, put the vinegar into the bowl, and whisk well together. Then let it cool in the fridge.

3. Boil the chicken, and shred it by hand to bite size pieces. Then, season with soy sauce, sesame oil, ginger, garlic, and 2 tablespoons broth left over after boiling meat. Let it  cool in the fridge.

4. Julienne the cucumber. Cut the tomato into wedges. Boil okra for 30 seconds and slice into thin strips.

5. Boil the ramen noodles according to package directions. After boiling, add the noodles into ice water to cool. Drain the noodles well and place the noodle on plates.

6. Pour the half of the sauce on the noodles, and mingle well together. Place all ingredients on the noodles, then pour the remaining sauce.