rolled omelet with soup stock
- Serves: 4
- Calories: 102 kcal
- Total Time: 20 m
- Prep: 10 m
- Cook: 10 m
- Japanese: Dashimaki-tamago-yaki
Beat the eggs. Add bonito soup stock, sugar, salt, soy sauce and mix. Heat a frying pan for 1 minute.
Reduce to medium heat. Using a paper towel which has been soaked with salad oil, coat the surface of the frying pan.
With a ladle, pour some of the egg mixture into the frying pan and tilt it so that it spreads evenly over the bottom. Puncture any air bubbles which form with chopsticks.
When the surface is half cooked, pick up the far end with chopsticks and fold it over 2 times towards you.
Return the folded egg back to the other side of the pan. Coat the surface of the pan not covered by the egg with salad oil.
Pour 2 ladles of the egg mixture into the frying pan. Lift the edge of the cooked egg so that the raw egg mixture flows under it. Puncture any air bubbles which form with chopsticks. Cook until half done (1 to 2 minutes).
Hold the far end with chopsticks and fold it over once towards you.
Repeat Step 5, this time pouring in the remaining egg mixture. Repeat Step 6 and Step 7.
When cooked, adjust the shape with a spatula.
When you eat this rolled omelet, the umami (savory taste) of dashi (soup stock) spreads in your mouth.
Japanese foods recipes