recipes

Rolled Egg Omelette (Dashimaki Tamago)

Yields: 4 to 6 servings

Dashimaki tamago—maki means “rolled,” tamago is “egg.” You might need a few tries to get the technique down, but not only does practice make perfect, practice is edible and just as delicious. This layered omelette, sweetened with a bit of mirin, requires adding the egg mixture to the cooking surface little by little. Room-temperature eggs ensure fluffiness. Serve with freshly grated daikon, soy sauce, Japanese pickles, and rice.

 

Ingredients

6 medium-small eggs, at room temperature

1 tablespoon (15 mL) soy sauce

2 teaspoons (10 mL) dashi stock (see the tip here)

1 1/2 teaspoons (7.5 mL) mirin (Japanese cooking wine)

Grapeseed oil or vegetable oil

 

Directions

In a bowl, whisk the eggs, soy sauce, dashi stock, and mirin using chopsticks.

Heat a 9-inch (23 cm) nonstick skillet (or a rectangular Japanese egg pan) over medium-high heat. Pour a little oil on a folded-up paper towel, not too much to saturate it, and use it to wipe the pan.

Transfer the eggs into a measuring cup to make it easier to pour. Pour one-quarter of the eggs into the pan, tilting the pan to cover the entire bottom of the pan. When the egg is set on the bottom but still runny on top, gently roll the egg in the direction of the handle, using one or two heatproof spatulas or a pair of chopsticks.

Leaving the rolled omelette in the pan, rub the pan with the paper towel, making sure to get the portion underneath the omelette. Stir the egg mixture once with the chopsticks, and pour another one-quarter of the egg mixture into the pan, again tipping the pan to evenly cover the bottom, and lifting up the rolled omelette to allow the raw egg mixture to run underneath it.

When the bottom is set but the top is still runny, roll the cooked egg away from you, gathering up the semi-cooked egg layer as you roll.

Repeat 2 more times with the remaining egg mixture, building a larger and larger omelette roll.

This takes practice. The idea is to keep building up layers of egg. The first omelette will provide the core around which the second semi-runny egg layer will be rolled. And so on. All of this creates a pleasing circular pattern inside the cooked omelette, revealed once sliced.

Transfer to a cutting board and make 1-inch (2.5 cm) slices, and serve.

 

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