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Japanese omelette, dashimaki tamago - だし巻き卵
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KanaanekoJapanese omelette, dashimaki tamago - だし巻き卵
Japanese rolled eggs, tamagoyaki, is usually enjoyed for breakfast or lunchbox(bento). When I was a kid, I was happy when I had tamagoyaki in my bento box. Ways of cooking tamagoyaki differs in each family. Some family adds sugar, but my family doesn’t. Some family adds dashi powder or Mentsuyu, but my family usually adds Shirodashi. And this is my family’s recipe which is very simple but please try straining the egg mixture because it will make the final result more delicious !!
Cooking instructions
* Step 1
Crack eggs in a bowl, add Shirodashi and water.
* Step 2
After you whisk the eggs, strain the egg mixture. This will create a smooth and tender final result.
* Step 3
Heat some oil in a pan. I use a special pan only to make this egg rolls. Pour a scoop of egg mixture(around 1/3) in the pan and spread over the surface. Cook under low heat and roll the egg toward the bottom side.
* Step 4
Oil the pan once again and pour another scoop of egg mixture in the space and under the rolled egg. Repeat this until the whole egg mixture is used(I usually do this for 3 times).
* Step 5
Set one side and shape it.
* Step 6
Make grated white radish.
* Step 7
It’s good to eat with white rice and miso soup!
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