Dashimaki Tamago, a kind of Japanese egg roll with a savoury and sweet combination with the help of dashi.
Servings: 4 people
- Tamagoyaki pan is an specialised square pan intended for japanese egg roll. But round flat non-stick pan can work fine as well.
- 6 egg/卵/鷄蛋/鸡蛋
- 2 tsp sugar/砂糖/糖
- 1 tsp soysauce/醤油
- 1 tsp sweet sake/みりん/味醂
- 1 pinch salt/塩/鹽
Dashi Stock mixture
- 5 Tbsp water/水
- 1 tsp fish broth powder/粉末だし/木魚粉
To make Dashi stock
- Mix water and fish broth powder and stir well.
- Beat the eggs very well. Strain the beaten egg using a fine sieve or strainer to get rid of the big lumps and bubbles. This process gives you a smooth and softer texture.
- In a separate bowl, mix all the seasonings making sure the sugar is well dissolved. Pour into beaten egg and mix very well.
- Prepare your cooking tools before starting. I usually have an oil to brush the pan every time I pour egg. To avoid overcooking the omelette by making pauses along the way. You can improvised by using a piece of tissue and chopsticks to wipe the pan with oil each time.
- Oil the pan surface generously. Make sure it is hot enough. And heat must be consistent low to medium heat only. Pour right amount to form thin layer and wait till half way cooked. Using chopsticks or spatula, flip at one side and start to roll. Its okay to make a messy start, it will be layered anyway.
- Push the egg roll at side where you start rolling (usually at my right) and oil the pan again. Both left and right side of the pan. Repeat the same procedure until you created one whole roll out of the eggs. Press lightly each time to help the roll bind better.
- Transfer and let it cool. slice them to your desired shape or size.
- With or without the traditional tamagoyaki pan, you can still make your favourite japanese tamagoyaki. Just make the usual rolling process with round pan and it will turn out great eventually.