Usuba
Dasimaki Tamago: Japanese Rolled Omelet
Japanese omelette with dashi broth and soy sauce. The omelette is cooked in layers, rolled into a tight roll on a rectangular pan. It is served sliced into portions — as an appetizer or breakfast dish. Dashi broth gives the omelette a characteristic sea aroma.
- Total
- 60 min
- Standard serving
- 209.1 g
Ingredients
Total 4
Instructions
- 1
Step 1
Whisk the eggs in a bowl until light and fluffy.
- 2
Step 2
Add dashi broth and soy sauce. Stir.
- 3
Step 3
Grease the pan with oil and heat over medium heat.
- 4
Step 4
Pour a thin layer of the mixture onto the pan. Use sticks to press down the air bubbles.
- 5
Step 5
When the omelet is slightly dry on top, use chopsticks to separate the edges from the pan.
- 6
Step 6
Roll the omelet into three layers with chopsticks: first fold one third from the far side to the center, then fold two thirds toward you.
- 7
Step 7
Pour a new portion of the mixture onto the empty part of the pan, lifting the cooked omelet so the liquid flows underneath it.
- 8
Step 8
Repeat the previous two steps until the omelet reaches a thickness of 2.5 cm. Remove from the pan and press with a bamboo sushi mat. Cool to room temperature and remove the mat.
- 9
Step 9
Cut the omelet into strips and serve.
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