Japanese Rolled Omelette Tamagoyaki (Print Version)

# Ingredients:

→ Dashi Stock

01 - 1/4 cup warm water
02 - 1/4 teaspoon instant dashi powder

→ Egg Mixture

03 - 4 large eggs
04 - 2 teaspoons sugar
05 - 1/2 teaspoon kosher salt
06 - 1 teaspoon soy sauce
07 - 1 teaspoon mirin

→ For Cooking

08 - 1 tablespoon canola oil

→ For Serving

09 - Grated daikon (optional)

# Instructions:

01 - Mix warm water and dashi powder in a small bowl until dissolved.
02 - Beat eggs with sugar and salt, then add dashi stock, soy sauce, and mirin. Mix well.
03 - Strain egg mixture through fine mesh strainer for silkier texture.
04 - Oil tamagoyaki or small nonstick pan with paper towel and heat over medium heat.
05 - Pour thin layer of egg mixture, cook until mostly set, then roll from one end to the other.
06 - Continue adding thin layers of egg mixture and rolling, re-greasing pan between layers.
07 - Cut into 1-inch slices and serve with optional grated daikon.

# Notes:

01 - Can be stored in refrigerator for 3-4 days
02 - Best served at room temperature
03 - Sugar amount can be adjusted to taste

Back