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Japanese “Dashimaki” Eggroll with Yuzu dressing salad


I have been eating this eggroll for breakfast since when I was little, and it often appeared in my lunch box too. This is lovely, but a little fiddly in the pan – if you want to make it easy (but much less impressive!), cook in a scrambled egg-style instead of making a roll.

Serves: 3

Preparation & Cooking time: 15 minutes



6 eggs

1 1/2 tsp soy sauce

1 Tbsp mirin

1 spring onion, chopped finely

1/8 tsp dashi powder

1/4 tsp salt

1 Tbsp oil (any type except olive oil)

Wasabi Mayo

3 tbsp Japanese mayonnaise

1/3 tsp wasabi paste

Yuzu dressing (makes 90ml):

2 Tbsp Yuzu oil

1 Tbsp Soy sauce

1 Tbsp + 1 tsp brown sugar

2 Tbsp rice vinegar

1 tsp oil


3 handful of mixed greens

Baby radish, sliced thinly

Deep fried shallots (optional)


  1. Crack eggs into a bowl and beat lightly. Add soy sauce, mirin, spring onions, dashi, salt and mix well.
  2. Place a medium size frying pan (traditionally we use a square frying pan for this in Japan) over a medium heat and add oil (alternatively, use a non-stick frying pan).
  3. Pour one-third of the egg mixture into the frying pan and spread around. Use chopsticks to stir gently as the egg cooks.
  4. When the egg is about 80% cooked, slide chopsticks or a spatula under it and fold in 1-2cm from one end. Keep folding in the same way until a roll forms.
  5. Push egg roll to the far end of the pan and add another third of the egg mixture to pan (please make sure new egg mixture touches the rolled egg). As before, wait until the egg is 80% cooked and then start rolling the egg roll over the new flat mixture to make an even larger single roll. Repeat this one more time to finish using egg mixture. Once you made a big roll, remove from frying pan and slice. 
  6. To make wasabi mayo, mix mayonnaise and wasabi in a ramekin and set aside
  7. To make dressing, mix all the ingredients in a bowl until the sugar dissolves. Place salad greens and radish in a large bowl and drizzle Yuzu dressing on top. Give it a quick mix and place on a serving plate. 
  8. Spread wasabi mayo on a plate and place sliced egg rolls on top. Garnish with deep fried shallots if you desire for a nice crunch. 
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