Dashimaki Tamago – Japanese rolled omelet. 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.
With a slightly sweet taste and custardy texture, tamagoyaki is well loved amongst the Japanese children and adults alike. It's a rolled omelette that makes for a great benchmark because it's not only ubiquitous, it takes an enormous amount of skill and experience to produce a good roll. While there are many seasoned and rolled egg dishes in Japan, dashimaki tamago, which literally translates to "dashi rolled egg" has a smile inducing elegance that belies. You can cook Dashimaki Tamago – Japanese rolled omelet using 5 ingredients and 7 steps. Here is how you cook it.
Ingredients of Dashimaki Tamago – Japanese rolled omelet
- You need 3 of eggs.
- Prepare 3 TBS of Japanese dashi stock.
- It’s 2 TBS of sugar.
- You need 1/2 tsp of soy sauce.
- Prepare 1/2 tbs of vegetable oil.
Dashimaki Tamago (出汁巻き卵) on the other hand, means "dashi rolled egg," and it differs from Tamagoyaki in that it includes dashi stock. In the Kanto region of Japan, it's sometimes used interchangeably with Tamagoyaki, however, in Kansai, the two dishes are considered completely separate due to the high ratio of dashi relative to. Dashimaki Tamago Tamagoyaki rolled omelette Make sure you try this Tamagoyaki (Dashimaki Tamago) recipe or you are really missing out on this traditional Japanese deliciousness. With this tamagoyaki Japanese omelet recipe you can make one of the simplest and most versatile protein-rich side dishes in Japanese cuisine.
Dashimaki Tamago – Japanese rolled omelet step by step
- 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).
- In a mixing bowl, beat the eggs and add dashi stock, sugar and soy sauce..
- 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..
- 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..
- 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..
- 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..
- 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..
When I wake up on a lazy Sunday morning and ask Ben what sounds good for breakfast, he usually answers "Japanese rolled omelet!" Serving options are endless! Great for breakfast, lunch and dinner, on its own, with steamed rice or as part of a tapas style meal, this dashimaki tamago recipe is a keeper! Dashimaki Tamago is rolled pan fried eggs just like Tamagoyaki (rolled omelette). 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.