Dashimaki Tamago日式高湯玉子燒
Dashimaki Tamago is a classic Japanese rolled omelet, seasoned with dashi (Japanese soup stock), soy sauce, mirin, and sugar, resulting in a savory, slightly sweet, and incredibly moist egg dish.
01Ingredients
- 4 large eggs
- 60 ml dashi (Japanese soup stock)
- 1 tsp soy sauce
- 1 tsp mirin
- 0.5 tsp sugar
- A pinch of salt
- 1 tbsp vegetable oil
Nutrition (per serving)218kcal
- Protein11.2g
- Carbs3.8g
- Fat16.4g
Fiber 0 gSodium 624 mg
02Steps
- In a bowl, gently whisk eggs. Add dashi, soy sauce, mirin, sugar, and salt. Mix well, but try to avoid creating too much foam.
- Heat a rectangular tamagoyaki pan (or a small non-stick pan) over medium-low heat. Lightly oil the pan with vegetable oil.
- Pour about 1/4 of the egg mixture into the hot pan, tilting to coat the bottom evenly. Cook until just set, but still slightly wet on top.
- Once the egg is mostly set, gently roll it towards one end of the pan using chopsticks or a spatula.
- Lightly oil the now-empty part of the pan. Pour another 1/4 of the egg mixture into the pan, lifting the cooked egg roll slightly to allow the new mixture to flow underneath.
- Once the new layer is mostly set, roll the already cooked egg over this new layer, continuing to form a thicker roll.
- Repeat steps 5 and 6 with the remaining egg mixture until all is used and you have a thick omelet roll.
- Remove the omelet from the pan. Shape it gently with a bamboo mat (makisu) if desired. Let it cool slightly, then slice into bite-sized pieces and serve.
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