Japanese Recipe for Rolled Omelet or Dashi Maki Tamago
INGREDIENTS FOR ROLLED OMELET
- 4 eggs
- 5 tbsp dashi stock
Ingredients for Seasoning - 1 1/2 tbsp sugar
- 1/2 tsp salt
- 1 tsp shoyu
- salad oil (greasing pan)
Image of finished product: Tamago on Sushi Rice
TIP: Making this dish may sound simple but it takes a lot of practise to produce
a nice rolled and firm omelet. Don't be discourage if your first few attempts failed because it will get
easier with time.
To make this easier, you should consider buying a flat square pan that is designed for this purpose. However,
you can use any oblong or round pan if you wish. Simply cut away any distorted shape with a sharp knife.
We hope you enjoy making this wonderful and delicious tamago omelet. You can serve this omelete as is or on a bed or sushi rice.
- In a bowl, beat the egg lightly (do not overmix)
- Add the stock and seasoning ingredients
- Mix well to incorporate the stock and seasoning
- Heat a rectangular rolled omelete pan with a cheesecloth dipped in salad oil
- Pour in just enough of the egg mixture to thinly cover the surface
- Cook till the top of the egg is almost dry
- Using a spatula or chopsticks, roll the egg towards you from the far end of the pan
- Push rolled omelet back to the far end of the pan
- Pour in more egg mixture and lift up the rolled section as you go, to have the egg mixture cover the entire surface of the pan
- cook till the top of the egg section is almost dried and then roll the section towards with the newly cooked egg
- Repeat the same process till you've cooked all the egg mixture
- Cut omelete into slices and serve
TIP: Make sure that the pan is the perfect heat. If the heat is too low, the egg will be too soft thus making it hard to roll. If it is too hot, the omelet becomes hard and dry. Try to maintain a consistent, medium heat by reducing the flame and removing the pan from the heat source every so often.
Image of Japanese Tamago Pan
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