Description
A delightful rolled omelette infused with dashi, mirin, and soy sauce, offering a balance of sweet and savory flavors.
Ingredients
Scale
- 4 eggs
- 3 tbsp dashi stock
- 4 tsp mirin
- 1 tsp sugar
- ¼ tsp salt
- ½ tsp Japanese soy sauce (koikuchi shoyu)
- 1 tsp cooking oil
- 1 tbsp grated daikon radish (daikon oroshi) (optional)
Instructions
- Crack 4 eggs into a bowl and beat lightly with chopsticks, avoiding too many bubbles.
- In a separate bowl, mix 3 tbsp dashi stock, 4 tsp mirin, 1 tsp sugar, ¼ tsp salt, and ½ tsp soy sauce until dissolved.
- Pour the egg mixture into the dashi mixture through a sieve and mix gently.
- Heat 1 tsp oil in a tamagoyaki pan and coat the pan evenly.
- Pour a thin layer of egg mixture into the pan and cook until half set.
- Start rolling the omelette from the back of the pan towards you, pinching and scooping to flip it over.
- Push the rolled omelette to the far end of the pan and add another layer of egg mixture.
- Repeat the rolling process until all egg mixture is used.
- Transfer the rolled omelette to a bamboo sushi mat, shape it, and cut into 1-inch thick slices.
- Serve with grated daikon radish if desired.
Notes
Use fresh eggs and adjust cooking temperature as needed. Experiment gently with seasonings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 285mg
Keywords: Dashimaki Tamago, Japanese Omelette, Rolled Omelette, Dashi, Breakfast
