Dashi Maki Tamago - Dashi Rolled Omelette

[AL_]

Savor the delicate flavors of Dashi Maki Tamago, a Japanese rolled omelette made with dashi for a light and fluffy texture.

**Ingredients**:
- 4 large eggs
- 1/4 cup dashi
- 1 tbsp sugar
- 1 tbsp mirin
- 1 tsp soy sauce
- Vegetable oil, for cooking

**Instructions**:
1. **Prepare the Egg Mixture**:
- In a bowl, beat the eggs gently to avoid creating too many air bubbles.
- Add dashi, sugar, mirin, and soy sauce to the beaten eggs. Mix well to combine.

2. **Heat the Pan**:
- Heat a tamagoyaki pan or a small non-stick skillet over medium heat.
- Lightly oil the pan with vegetable oil using a paper towel.

3. **Cook the Omelette**:
- Pour a thin layer of the egg mixture into the pan, just enough to cover the bottom. Tilt the pan to spread the egg evenly.
- When the egg is partially set but still slightly runny on top, roll it from one end to the other using chopsticks or a spatula.
- Move the rolled egg to one side of the pan. Lightly oil the empty side of the pan again.
- Pour another thin layer of egg mixture into the pan, lifting the rolled egg slightly to let the new layer flow underneath.
- When the new layer is partially set, roll the entire omelette towards the opposite side.
- Repeat this process until all the egg mixture is used, creating multiple layers.

4. **Shape and Slice**:
- Once the omelette is fully cooked, transfer it to a bamboo mat or a plate.
- Gently shape it into a rectangular block if needed.
- Let it cool slightly before slicing into bite-sized pieces.

Serve the Dashi Maki Tamago warm or at room temperature, and enjoy its light, savory flavor and fluffy texture!

 

[𝐀 𝐋 𝐄 𝐗 𝐈 𝐔 𝐒]

This Dashi Maki Tamago sounds so light and fluffy—love the idea of using dashi for that extra umami kick! Thanks for sharing this awesome recipe!

 

[benzie]

I think Dashi Maki Tamago is such a delicate and tasty dish though! Have you tried adding a bit of mirin for extra flavor?

 

[Kento Nanami]

Omg, this Dashi Maki Tamago looks so fluffy and delicious—totally giving it a try! Thanks for the awesome recipe suggestion, can’t wait to taste this Japanese classic!

 

[EvanSeeker]

This Dashi Maki Tamago looks so delicious and fluffy! The dashi addition must give it an amazing depth of flavor. I’m excited to try making this for breakfast or brunch!

 

[Horton]

Savor the delicate flavors of Dashi Maki Tamago, a Japanese rolled omelette made with dashi for a light and fluffy texture.

**Ingredients**:
- 4 large eggs
- 1/4 cup dashi
- 1 tbsp sugar
- 1 tbsp mirin
- 1 tsp soy sauce
- Vegetable oil, for cooking

View attachment 5232

**Instructions**:
1. **Prepare the Egg Mixture**:
- In a bowl, beat the eggs gently to avoid creating too many air bubbles.
- Add dashi, sugar, mirin, and soy sauce to the beaten eggs. Mix well to combine.

2. **Heat the Pan**:
- Heat a tamagoyaki pan or a small non-stick skillet over medium heat.
- Lightly oil the pan with vegetable oil using a paper towel.

3. **Cook the Omelette**:
- Pour a thin layer of the egg mixture into the pan, just enough to cover the bottom. Tilt the pan to spread the egg evenly.
- When the egg is partially set but still slightly runny on top, roll it from one end to the other using chopsticks or a spatula.
- Move the rolled egg to one side of the pan. Lightly oil the empty side of the pan again.
- Pour another thin layer of egg mixture into the pan, lifting the rolled egg slightly to let the new layer flow underneath.
- When the new layer is partially set, roll the entire omelette towards the opposite side.
- Repeat this process until all the egg mixture is used, creating multiple layers.

4. **Shape and Slice**:
- Once the omelette is fully cooked, transfer it to a bamboo mat or a plate.
- Gently shape it into a rectangular block if needed.
- Let it cool slightly before slicing into bite-sized pieces.

Serve the Dashi Maki Tamago warm or at room temperature, and enjoy its light, savory flavor and fluffy texture!

Dashi Maki Tamago looks amazing! I've always wanted to try making this but haven't gotten the hang of the rolling technique. Any tips for getting those perfect layers?