Recipe Dashi maki tamago
It's the rolled Japanese omelette, made in a special tamagoyaki pan, which is essential for obtaining the perfect rectangular shape. It can be served with grated daikon.
- Prep Time
- 15 minutes
- Servings
- 2
Ingredients
- 4 eggs
- 100ml dashi broth
- 1 teaspoon light soy sauce
- Neutral oil
- The tamagoyaki pan
- Maki roller (optional)
Directions
- Mix the eggs, soy sauce and dashi in a bowl. Divide the mixture into two equal parts to make two dashimaki.
- Heat a drizzle of oil in a tamagoyaki pan, then pour in a small amount of the mixture to form a thin layer.
- When small bubbles appear, pierce them with your chopsticks, then roll the omelette on itself, folding it towards you. Then slide it to the top of the pan, away from the handle.
- Re-oil the pan to prevent the omelette from sticking.
- Pour another thin layer of the mixture. Lift the rolled omelette slightly to allow the mixture to flow underneath. Allow to set, then roll again to the opposite edge of the pan.
- Repeat, gradually adding the rest of the mixture. When the omelette almost reaches the height of the pan, press it tightly against the edge to give it an even, rectangular shape.
- Place a maki roll on the pan, then turn the pan over to slide the omelette onto it without breaking it. Give it a nice rectangular shape by pressing lightly with the roller. Leave to rest for a few moments before cutting. Serve at room temperature.
- Repeat all the steps to prepare the second dashimaki.
