Dashimaki Tamago

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a medium bowl, add the eggs, dashi stock, soy sauce, mirin, sugar, and salt.

   Ca. 1 min.

2. 2

   Whisk gently until just combined, being careful not to create too much foam.

   Ca. 2 min.

   Kokkens note: For a more uniform color, you can break the yolks first before whisking them into the whites.

3. 3

   Pour the egg mixture through a fine-mesh sieve into a measuring cup or spouted bowl for a smoother texture and easier pouring.

   Ca. 2 min.

4. 4

   Heat a tamagoyaki pan or small non-stick skillet over medium heat. Dip a paper towel in the neutral oil and wipe a thin, even layer across the pan's surface.

   Ca. 2 min.

   Kokkens note: The pan is ready when a drop of egg mixture sizzles immediately.

5. 5

   Pour a thin layer of the egg mixture into the pan, tilting it to cover the entire bottom.

   Ca. 1 min.

6. 6

   Once the egg is mostly set but still slightly moist on top, use chopsticks or a spatula to roll it from the far end toward you.

   Ca. 1 min.

   Kokkens note: If any large bubbles form, poke them with your utensil to release the air.

7. 7

   Push the rolled omelet to the far end of the pan. Re-oil the empty space in front of it.

8. 8

   Pour another thin layer of egg mixture, lifting the existing roll so the liquid flows underneath.

   Ca. 1 min.

9. 9

   When the new layer is set, roll it up again, encasing the first roll.

   Ca. 1 min.

10. 10

    Repeat the process of oiling, pouring, and rolling until all the egg mixture is used.

    Ca. 2 min.

11. 11

    Transfer the finished omelet to a bamboo rolling mat. Roll the mat tightly around the omelet to shape it.

    Kokkens note: If you don't have a bamboo mat, you can use parchment paper and your hands to gently shape it.

12. 12

    Let the omelet rest in the mat for 5 minutes to set its shape.

    Ca. 5 min.

13. 13

    Unwrap the omelet and slice it into 2-3 cm thick pieces to serve.

    Ca. 1 min.