Dashi-maki tamago is basically a Japanese-style omelette made by rolling up the egg as you cook it. This recipe is made with dashi broth and "shiro dashi" so it's packed with extra flavor and a bit of sweetness from the sugar.
Background: This recipe comes from Maebashi, Japan. I learned it from Hisae Takai - she loves how the yellow of the egg yolks add some brightness and color to the table.
- Eggs (3 large)
- Japanese dashi or broth (50 ml)
- Mirin (1 Tbsp)
- "Shiro Dashi" soup base (2 tsp)
- Sugar (3 tsp)
Crack eggs into a bowl and whisk lightly.
Mix in dashi/broth into egg, then add the mirin, “shiro dashi” and sugar. Mix again.
Grease a frying pan with oil and heat on medium. (Use a rectangular Japanese omelette pan if available).
Cook on medium heat. Add half of the egg mix to the frying pan and cook until half
done. Break up any small bubbles with chopsticks. Add the the rest of the egg mix to the pan, and lift
the half-cooked egg with
chopsticks or a spatula so that the liquid runs underneath.
When the egg mixture is cooked enough, curl the egg into a roll-shaped omelette. Cut into thick slices and serve.
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