Recipe: Yummy Dashimaki Tamago - Japanese rolled omelet

Dashimaki Tamago - Japanese rolled omelet. Tamagoyaki is Japanese rolled omelette with dashi and soy sauce, enjoyed during Japanese breakfast or as a bento item. In Japanese, tamago means eggs and yaki means grill. There are actually a few versions of rolled eggs in Japanese cuisine, which can be confusing.

If you have a Japanese style breakfast, often you will find a slice of dashimaki tamago. A delicious Tamagoyaki Recipe (Japanese Omelette) made with crunchy scallions, dashi and soy sauce. Soy sauce and bonito flakes bring the umami to this. You can have Dashimaki Tamago - Japanese rolled omelet using 5 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Dashimaki Tamago - Japanese rolled omelet

1. It's 3 of eggs.
2. It's 3 TBS of Japanese dashi stock.
3. Prepare 2 TBS of sugar.
4. You need 1/2 tsp of soy sauce.
5. It's 1/2 tbs of vegetable oil.

Omurice, a dish made of spicy ketchup, fried rice, and eggs, is the must-order dish in New York City's Bar Moga. Tamagoyaki (卵焼き or 玉子焼き, literally "grilled egg") is a type of Japanese omelette, which is made by rolling together several layers of cooked egg. Tamagoyaki is the Japanese rolled omelet that is popularly served for breakfast, put in a bento (Japanese lunch box) as a side dish or used as a filling in sushi. By adding dashi to the egg mixture, the egg gets a nice umami boost and the dashimaki tamago has deeper, more complex flavors than.

Dashimaki Tamago - Japanese rolled omelet instructions

1. Prepare a rectangle pan, a small piece of paper towel, chopsticks, vegetable oil in a small cup and a bamboo mat (if you don’t have it, paper towel can be substitute).
2. In a mixing bowl, beat the eggs and add dashi stock, sugar and soy sauce..
3. Fold the piece of paper towel into small, put it in the cup the vegetable oil is in and let it absorb the oil. Heat the rectangle pan over medium heat and oil it with the paper towel..
4. Pour 1/4 of the egg mixture into the pan and move it around to spread. As soon as the mixture starts to set, roll it from far side to this side. Please use a turner if it’s difficult to use chopsticks..
5. Oil the pan with the paper towel, move the rolled egg to the other side and oil this side. Pour the same amount of egg mixture. Lift the rolled egg with chopsticks to spread the egg mixture even underneath of the cooked egg..
6. When the underside is set but the surface is still soft, start rolling like you did in previous step. Repeat step#5&6 2 more times..
7. Wrap the egg in a bamboo mat or paper towel and shape it while the egg is still hot. Slice the egg into 6 pieces before serving..

If the eggs bubble up, break them. when its halfway solid, gently roll them up to one side of the pan. This first layer does not have to be rolled very clean. Dashimaki Tamago (だし巻き卵) is a traditional Japanese rolled omelet made with egg and dashi. Here's my technique and tips for making it in a As the name implies, dashimaki tamago contains almost as much dashi as there is egg, creating a magical suspension of liquid within the egg making. I am a big fan of Japanese rolled omelet or tamagoyaki-the slightly sweet but delicate omelet that is often packed into Japanese bento boxes and also served at sushi bars as tamago nigiri.

Share this post