I will show you how to make dashi maki tamago (japanese omelette, rolled egg,だし巻き卵).
The dashi introduced here is mixed with the egg and then baked into a curly roll.
The dashi makes the eggs soft and fluffy.
It looks very difficult to make, but there is a little secret behind it, so don’t worry if you don’t get very good at it during the process. It will turn out well in the end.
If you reduce the amount of dashi, the eggs will be a little harder, so if you have difficulty, you can make it with less dashi. Also, that reduced amount of dashi is called Tamagoyaki(卵焼き), and is often used as a side dish for bento.
Ingredients for 3 Servings
Any of the dashi broths listed here can be used, but in this case, Katsuo dashi would be suitable.
If you use Dashi Stock, add about 3 pinches of Dashi Stock powder and 4 tablespoons of water.
For soy sauce, use Koikuchi Soy Sauce or Usukuchi Soy Sauce. It does not have to be a special soy sauce.
How to Cook
Crack the eggs into a container, add dashi, soy sauce, sugar, and mirin, and beat thoroughly with chopsticks. Whisk as little When the large egg whites are baked, only that portion will turn white. If you want to remove large egg whites to improve the appearance, strain the egg mixture through a colander.as possible.
I had a mini whisk and used that. This mini whisk is also useful for adding miso paste when making miso soup.
Now let’s cook it.
You can make it in a frying pan, but if you use a Tamagoyaki pan, it is easier to make it because it is square.
It can be purchased on Amazon.
I will be using a Tamagoyaki pan to cook this dish.
Add a small amount of oil to the Tamagoyaki pan and heat. The heat should be medium or low-medium. Change the angle of the Tamagoyaki pan so that the oil is distributed throughout. When you dip the tip of a chopstick in the egg mixture and drop it into the frying pan, it will immediately harden, which is a signal that the pan is hot.
Pour about 1/6 of the egg mixture into the pan and spread it all over. As it gradually hardens, pull the eggs toward you with chopsticks (some people do the opposite).
If oil is needed, add oil here. Don’t forget to lift the egg slightly and add oil to the area under it.
Again, pour about 1/6 of the egg mixture into the pan and gently lift it up with chopsticks under the already formed egg. Then, when the egg mixture has hardened a little, roll it up from the stick-shaped side.
In my case, I roll from the front to the back, but most people seem to do the opposite, rolling from the back to the front. I have become accustomed to my own way of doing it, so I have continued to do it this way for a long time.
When the egg puffs up, poke it with the tip of a chopstick to crush it, and when a hole appears, tilt the Tamagoyaki pan and pour in the egg mixture.
Continue this process until the egg liquid is gone.
As the egg roll gets bigger, it becomes harder to return it with chopsticks, so it is a good idea to use a frying spatula.
And if the shape starts to lose its shape a bit, don’t worry about it, just keep going.
Never scramble the eggs!
Once cooked, wrap the rolls in a Makisu. This is the secret method I mentioned at the beginning.
Even if the eggs do not turn out beautifully, wrapping them in the mat and letting them sit for a little while will give them a much more beautiful shape.
If you do not have a makisu, you can use plastic wrap as a substitute. Place the rolled egg on the plastic wrap, wrap it, and twist the ends like candy.
By the way, this makisu is also used to make sushi rolls.
Allowing it to sit in this state for about 5 minutes will give it a much more beautiful shape.
You can place the egg on the makisu as it is, but I place the egg on top of the makisu with a piece of plastic wrap.
This makes it easier to move the eggs after they are done rolling.
Cut into bite-size pieces and it is ready to eat!
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