Egg is one of the cheapest sources of protein you can eat every day. It is also super nutritious. Eggs have always been our breakfast in the morning without miss, together with a freshly brewed coffee. It can be either sunny side up, omelet, scramble, or anything. As long as it is made from egg, we will dig it. Recently, Japanese rolled omelette has often been our staple breakfast.
It all started when we bought a tamagoyaki pan from a shopping mall near us, since then the missus and I have been eating Japanese rolled omelette almost every morning. If you are not sure what a tamagoyaki pan is, it is a rectangular pan that is commonly being used to make Japanese rolled omelette.
Arguably, you can still make Japanese rolled omelette without a tamagoyaki pan. A basic non-stick pan will suffice. Truth is, before I got the rectangular pan, I used to make it with a regular round non-stick pan. It tasted the same but did not look anything like a Japanese rolled omelette. So, if you really want to make a nice dashi maki tamago, we highly recommend you to get a decent tamagoyaki pan. Worth every penny.
Of course, practices are still required to ensure your dashimaki is looking nice. The pan does help but flipping the omelette requires some practice and patience. I normally use a spatula to flip it. Some might say this is not the right way but it makes the job done. Just practice a few times with your pan and you will get it eventually.
Now, let’s get started:
dashimaki tamago (だし巻き)
Equipment
- Ladle
- Tamagoyaki pan (round non-stick pan will do also)
- Spatula
Ingredients
- 3 Eggs
- 4 tbsp Dashi
- 2 tsp Sugar
- 1 tsp Mirin
- 1/2 tsp Soy sauce
Instructions
Preparation
- Pour about 1 tablespoon of cooking oil in a small bowl. Take a kitchen towel, dip into the oil. (it will be used to grease the pan later)
- Crack 3 eggs in a big mixing bowl. Add all the ingredients in and whisk them until they are well mixed.
Making the rolled omelette
- Grease the tamagoyaki pan with the kitchen towel. Heat the pan on medium low heat.
- When the pan is hot enough, scope a ladle full of egg and pour into the pan. Spread them around.
- When the egg starts to set, fold it little by little with a spatula starting from top toward you.
- Continue to fold it until it forms into a rectangular shape.
- Now push the egg to the top of the pan (away from you), grease the pan again, and pour another ladle of egg.
- Slightly lift the rolled egg up and let the runny egg go under.
- When it starts to set, fold it.
- Repeat the same process until there are no more eggs left.
- Serve it on a nice plate and enjoy~
