This kind of Japanese omelet can be served hot or cold, it’s also one of the very popular items for the Japanese lunchbox (bento) and for the egg sushi. The most challenging part is to roll the omelet in many thin layers while cooking and keeping in its shape.
Also you will need to purchase the square or rectangular pan to make the dashimaki tamago.
What you need:
– 4 extra large eggs or 5 large eggs
– 15ml of white dashi/dashi
– 15ml of water
– pinch of salt
– 1 tsp of sugar
– sushi bamboo mat
– about 1 tbsp of oil
What you do:
1. Boil the dashi, salt and sugar and let it cool
2. Beat the eggs and mix with step 1
3. Oil the pan at medium high heat, pour half of the egg mixture and let it cook until almost done, then gently roll and fold the eggs from the far end towards yourself
4. When it’s folded to a roll, push it to the end of the pan and pour another layer of egg mixture, continue step 3 until the end
5. Reshape the omelet with a bamboo mat and trim the sides for perfect rectangular shape. Serve hot or chilled.
p.s. This is the kind of recipe that practice makes perfect! To make bright yellow omelet, cook the eggs in medium heat and use white dashi.