Dashimaki Tamago (出汁巻き卵)
Japan
Japanese rolled omelette made with dashi broth. The addition of broth makes the dish tender and aromatic, and it is served with a refreshing garnish of grated white daikon radish.
Ingredients
- 4 pcs egg
- 100 g daikon radish
- 200 ml water
- 6 g katsuobushi
- 1 tsp sugar
- 1 pinch salt
- 1 tsp soy sauce
- to taste vegetable oil
Steps
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Prepare dashi broth: pour water into a pot, bring to a boil, add katsuobushi and simmer for 1–2 minutes, then strain.
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Crack the eggs into a bowl, remove the white membranes, and whisk well.
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In a separate bowl, pour the prepared dashi broth, add sugar, salt, and soy sauce, and mix.
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Gradually add the broth mixture to the egg mixture, stirring constantly to obtain a homogeneous batter.
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Heat a pan and lightly coat it with vegetable oil.
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Pour the first portion of the egg mixture, spread it over the surface while stirring, then roll the omelette into a roll and cook until done.
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Repeat the process with the second portion of the egg mixture to obtain a second rolled omelette.
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Grate the daikon radish for the garnish.
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Serve the sliced omelette rolls with the grated radish garnish.