Recipe: Japanese Omelette Dashimaki Tamago step by step with pictures | Handy.Recipes

Japanese Omelette Dashimaki Tamago

Cooked Japanese omelette dashimaki tamago

Time to cook: 15 minutes

Total Servings: 1

Nutritional Value

Another kind of Japanese omelette: without salt and sugar, but with dashi broth. Dashi is one of the of Japanese cuisine. It's a broth made from kombu seaweed (kelp) and katsuobushi (dried tuna shavings). Nowadays, it's not too hard to buy dashi concentrate, and it's on sale along with sushi products. Dashimaki tamago is an omelet roll with dashi added. It's firm and holds its shape well. Dashi gives the omelet an interesting "marine" flavor. It makes a great appetizer or a hearty breakfast, or you can take an omelet to school with your child.

Author of the recipe

Ingredients for Japanese omelet "dashimaki tamago":


  • Chicken egg (large) - 2 pcs
  • Broth (from dashi concentrate, strength to taste) - 50 ml
  • Daikon (3-4 cm, so it's convenient to grate) - 1 slice.
  • Ginger (3 to 4 cm so it's easy to grate) - 1 slice.
  • Green onion (I have chives, need a few feathers) - 1 bunch.
  • Soy sauce (Kikkoman TM - "Light") - 1 teaspoon
  • Sauce (Kikkoman TM - "Salad with sesame") - 1 teaspoon
  • Vegetable oil (for frying) - 1 teaspoon

How to cook Japanese omelette "dashimaki tamago" step by step with photos


Here are the foods we need, excluding oil. In a bowl, the dashi concentrate. They come in different formulas, so you need to refer to the instructions on the package. The stronger you dilute the broth, the more intense the flavor of the omelet will be.

In a small bowl, break the eggs, and add the broth. Like most such concentrates, it is diluted with boiling water, so you need to let it cool before adding it to the eggs.

Stir the eggs with the dashi. Under no circumstances should they be beaten, as excess air is contraindicated in this mixture.

Heat a frying pan with a little oil over medium heat. Use as little oil as possible. You can even wipe the pan with gauze to get rid of the excess. Here's a special frying pan "tamagopan" - for easy folding of egg rolls, but an ordinary round pan will be just as good.

Pour half of the egg mixture into the pan, immediately spreading as evenly as possible. If bubbles form, prick them and smooth them out before the mixture sets.

Begin to roll up as soon as the mixture is a little toasty. You can do it with one spatula or even a chopstick on this narrow pan, but on a wider pan it's better to use two spatulas.

The curled roll is pushed back to the place where it "beginning" - to continue twisting in the same direction.

Pour the rest of the mixture onto the free surface of the pan, distribute it evenly and make sure it gets under the roll, at least a little. Just like the first time, remove the bubbles. Now it's even more important: bubbles will spoil the appearance of the dish, it should be evenly golden. You can see that there are some flaws in the existing loaf... We wrap up our omelet again.

And there's our nice roll. You can press it with a spatula from top and sides to give it a more rectangular shape, and you can leave it as is, it's a matter of taste. If the roll is loose - this happens because of lack of skill - you can wrap it hot in a bamboo sushi mat, give the desired shape, press and leave so for about ten minutes.

Grate daikon and ginger on the finest grater. A tablespoon or so of grated daikon and a teaspoon of ginger will suffice. If you like it spicier, make it larger. Squeeze a little of the grated stuff - you don't need a lot of juice, it will spread.

Let's cut the roll in 1-1,5 cm slices, put it on the plate and put there daikon and ginger.

Now let's sprinkle the roll "With sesame salad dressing" from Kikkoman and add a drop or two of soy sauce on the daikon "Light" from Kikkoman. The sauce will instantly absorb. If you like it more salty and flavorful, you can have "Naturally brewed" soy sauce. It's better than pouring more "of light " - It's not aesthetically pleasing.

Garnish our roll with finely chopped green onions. A few feathers of onion in a slide of daikon symbolize the first sprouts breaking through from under the snow. Happy spring to us all!

Nutritional Value:

Whole Dish:
Calories
243.8 Calories
Protein
19.9 g
Fat
13.3 g
Carbohydrates
10.2 g
100g:
Calories
87.1 Calories
Protein
7.1 g
Fat
4.8 g
Carbohydrates
3.6 g

Soy Sauce, Spicy, Vegetable Oil, Ginger, Eggs, Green onions, Salty, Sauce, Tangy, appetizers, Bouillon, Daikon

More recipes from the category:

Terms of use | Contact us Handy.Recipes © Copyright 2021. All Rights Reserved. Sitemap