Japanese Omelette / Dashimaki Tamago. Basic Recipe. The typical egg dish in Japanese cuisine, dashimaki tamago (出し巻き卵, Japanese rolled omelette) is made by rolling thin layers of egg in the frypan. The beautiful layers of the egg when sliced, and the sweet dashi flavour make this omelette so unique. Japanese cuisine and dashimaki tamago are like omelettes for breakfast in Western culture.
Make sure the pan is fully greased by spreading it with a paper towel. Dashimaki Tamago (だし巻き卵) is a Tamagoyaki (Japanese Omelette Roll) with the addition of dashi, a kombu (kelp) katsuobushi (bonito flake) stock, along with mirin and soy sauce. Thin layers of the seasoned egg are heated in a skillet until barely set, then tightly rolled up and another layer is added and cooked before continuing to roll. You can have Japanese Omelette / Dashimaki Tamago. Basic Recipe using 6 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Japanese Omelette / Dashimaki Tamago. Basic Recipe
- It’s 5 of Eggs.
- Prepare 3 cc of Soy sauce.
- Prepare 10 cc of Sweet sake.
- You need 3 g of Salt.
- Prepare 10 g of Sugar.
- Prepare 100 ml of Dashi broth.
Sweet yet savory, Tamagoyaki (Japanese rolled omelette), makes a delightful Japanese breakfast or side dish for your bento lunches. Tamagoyaki (卵焼き or 玉子焼き) is a sweetened Japanese rolled omelette that resemble mini bars of golden pillows. With a slightly sweet taste and custardy texture, tamagoyaki is well-loved amongst the Japanese children and adults alike. Dashimaki Tamago is rolled pan fried eggs just like Tamagoyaki (rolled omelette).
Japanese Omelette / Dashimaki Tamago. Basic Recipe step by step
- Lightly mix eggs in a bowl. Mix all seasonings and add slowly mix in the bowl..
- Grease a square frying pan. Make sure the pan is fully greased by spreading it with a paper towel. To test if the pan is warm enough, use a chopstick to put a drop of the egg mixture onto the frying pan. If the drop fries right away, it is ready..
- Scoop the mixture to just more than half the ladle, and pour it in the frying pan. Use a chopstick to pop the bubbles, this will distribute the heat evenly. Before the omelette is too hard, roll the omelette quickly towards yourself in three-fold.
- Use a greased paper towel to grease the now open area of the frying pan, then push the folded omelette away from yourself and grease the newly (closer to you) open area of frying pan.
- Pour another ladle of the egg mix into the pan. Lift the previously rolled omelette in the first fold. Repeat. After the third scoop, fold in two-fold..
- Use the hot edges of the frying pan to clean up the edges. Cool at room temperature. As it cools, any softness or space in the inner layers of the omelette will disappear and you are left with a beautiful looking omelette..
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The cooking and rolling technique to make Dashimaki is exactly the same as Tamagoyaki, but the ingredients and flavor are a little different. Like Tamagoyaki, it is another staple dish for breakfast and Bento lunch boxes. Because of the simple list of ingredients in dashimaki tamago, the quality of the eggs and dashi is paramount. Start with the best farm-fresh eggs you can find. As for the dashi, avoid the granulated variety and make your own dashi from scratch or at the very least use a dashi bag Tamago egg is classic Japanese folded omelet sometimes called tamagoyaki.