Japanese cuisine · Breakfast & Eggs

Dashimaki Tamago

Layered rolled omelet with plenty of dashi, smooth outside and so juicy inside it glistens when sliced.

Ingredients · for 4 servings

• 6 eggs
• 120 ml dashi
• 1 tbsp mirin
• 2 tsp light soy sauce
• 1 tsp sugar
• 1/2 tsp salt
• 2 tbsp oil
• 10 cm daikon
• 1 tbsp soy sauce

Instructions

1. Cut through the eggs in a bowl with chopsticks instead of whisking them frothy, so no air bubbles form, then stir in dashi, mirin, light soy sauce, sugar and salt, and strain the mixture through a sieve.
2. Finely grate the daikon, place in a sieve and press out only lightly — it should stay juicy.
3. Warm the rectangular omelet pan over medium heat, brush thinly with an oiled kitchen towel and test with a drop of egg mixture: it should sizzle softly, not spatter.
4. Pour in a third of the mixture, pop any rising bubbles, and once half set, roll the layer from the back edge to the front with chopsticks.
5. Oil the pan again, push the roll to the back, pour in the next portion letting it run under the finished roll; continue until the mixture is used up and a block about 4 cm thick has formed.
6. Let the omelet rest in shape on a bamboo mat for 5 min., cut into 2 cm wide slices and serve with the grated daikon and a dash of soy sauce.