Dashimaki Tamago
A silky Japanese rolled omelet made by layering thin cooked egg sheets with dashi broth and a touch of sweetness. Serve warm or at room temperature as a delicate appetizer or side dish.
- Total time
- 20 min
- Servings
- 2
- Calories
- 156
- Protein
- 12g
Ingredients
- 4 large eggs
- 3 tablespoons dashi broth
- ½ tablespoon soy sauce
- ½ tablespoon mirin
- 1 tablespoon vegetable oil
- ⅛ teaspoon salt
Instructions
- 1
Crack all 4 eggs into a small bowl, then add 3 tablespoons dashi broth, 0.5 tablespoon soy sauce, 0.5 tablespoon mirin, and 1/8 teaspoon salt.
- 2
Whisk the egg mixture with a fork until completely uniform in color and texture, about 30 seconds — the mixture should look pale yellow with no visible egg white streaks.
- 3
Place a 10-inch nonstick skillet over medium heat, add 1 tablespoon oil, and wait until the oil shimmers and moves quickly when you tilt the pan, about 60 seconds.
- 4
Pour one-quarter of the egg mixture into the hot skillet, immediately tilt the pan in all directions so the egg spreads into a thin, even layer covering the entire bottom, then let it sit undisturbed for 30 seconds.
- 5
Slide a rubber spatula under the cooked egg layer and lift one edge slightly to check — the surface should look set and pale gold, with no liquid on top; if you see raw egg, wait 10 more seconds.
- 6
Slide the spatula completely under the cooked egg sheet to loosen it from the pan, then use your fingers or two spatulas to gently roll it into a tight cylinder starting from one edge.
- 7
Push the rolled egg to the far side of the skillet, pour one-quarter of the remaining egg mixture into the empty space, and repeat the tilting and cooking process as before.
- 8
Once the new layer is set on top, roll the entire egg roll together — the fresh layer will encase the previous roll.
- 9
Repeat steps 7 and 8 two more times using the remaining egg mixture, rolling each new layer around the growing cylinder until all egg is used and you have one large rolled omelet.
- 10
Remove the skillet from heat and let the rolled omelet cool for 2 minutes, then slide it onto a cutting board.
- 11
Using a sharp, wet knife (dip the blade in water and wipe dry between cuts), slice the rolled omelet crosswise into 6 equal pieces, about 1 inch thick each.
- 12
Arrange the pieces cut-side up on a serving plate and serve warm or at room temperature.
Tools you’ll need
- small mixing bowl
- fork
- 10-inch nonstick skillet
- rubber spatula
- sharp knife
- cutting board
- serving plate
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