Dashimaki Tamago (Japanese Omelette Rolls)
A recipe for Dashimaki Tamago (Japanese Omelette Rolls). Thin layers of the seasoned egg are heated in a skillet until barely set and rolled up.
Servings 1 large omelette
Ingredients
- 5 large eggs
- 1 tablespoon (15 milliliters) Dashi stock powder
- 3 tablespoons (45 milliliters) warm water
- 1 tablespoon (15 milliliters) mirin or cooking sherry
- 1 tablespoon (15 milliliters) soy sauce
- 1 tablespoon (8 grams) cornstarch or potato starch
- Pinch salt
- Vegetable oil for the pan
Instructions
- Beat the eggs with a whisk or fork in a large bowl.
- Strain the mixture through a fine sieve to obtain a softer texture.
- Mix the dashi powder and water together in a bowl or glass to form dashi stock. Then add it to the eggs along with the mirin or sherry, soy sauce and cornstarch and a pinch of salt. Blend well.
- Heat a tamagoyaki pan or 8 inch (20 centimeter) skillet with some oil over medium-high heat until smoking hot.
- Scoop about one-sixth of the mixture into the skillet and swirl it around to cover the skillet with a thin layer of egg.
- Cook for about 2 minute or until barely set. Then roll the omelette up using two spatulas.
- Push the cooked omelette to one side of the skillet, add a little more oil and pour another scoop of the egg mixture into the skillet to form a thin layer. Once it sets, roll the new layer around the previous one to form a bigger roll.
- Repeat for more times or until the egg mixture is all used up, each time rolling the new layer around the old ones. You'll get an XXL omelette! And voilá! You can serve it with rice and soy sauce, or a salad.
- Alternatively, slice the omelette and serve the slices as an appetizer.