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Tamagoyaki with dashi

Japanese rolled omelette in the dashimaki style with dashi.

Approximate total time: 20 min2 servingsJapan
Tamagoyaki with dashi
Illustrative photograph: Dashimaki tamago: Japanese rolled omelette with dashi.Photo: june29 · CC BY 2.0 · Image source. Resized and converted to WebP.

Ingredients

For 2 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

  • 3 large eggs
  • 3 tbsp dashi
  • 2 tsp sugar
  • 1 tsp soy sauce and 1 tsp mirin
  • 2 pinches salt
  • 2 tbsp oil for greasing

Step-by-step method

  1. Mix dashi, sugar, soy, mirin and salt; stir into lightly beaten eggs.
  2. Oil a small, preferably rectangular pan and heat over medium heat.
  3. Pour a thin egg layer; once the base sets, roll it towards one end.
  4. Oil the empty area, add more egg and lift the roll to let egg underneath; roll again.
  5. Repeat until finished, cooking the egg through; shape gently and wait 5 minutes before slicing.
✦ Kitchen tip

Use thin layers to roll without tearing.

A home-cooking adaptation. Timings are approximate and depend on ingredients and equipment. The photo may show different garnishes or presentation.

Recipe references

Ingredients and techniques referenced from the sources below; wording and structure adapted for Becas à Mesa.