Recipe of Perfect Dashimaki Tamago - Japanese rolled omelet

Hey everyone, it is John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, dashimaki tamago - japanese rolled omelet. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Dashimaki Tamago - Japanese rolled omelet is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. They are fine and they look fantastic. Dashimaki Tamago - Japanese rolled omelet is something that I have loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can cook dashimaki tamago - japanese rolled omelet using 5 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Dashimaki Tamago - Japanese rolled omelet:

1. Take 3 eggs
2. Get 3 TBS Japanese dashi stock
3. Get 2 TBS sugar
4. Take 1/2 tsp soy sauce
5. Get 1/2 tbs vegetable oil

Instructions to make Dashimaki Tamago - Japanese rolled omelet:

1. Prepare a rectangle pan, a small piece of paper towel, chopsticks, vegetable oil in a small cup and a bamboo mat (if you don’t have it, paper towel can be substitute)
2. In a mixing bowl, beat the eggs and add dashi stock, sugar and soy sauce.
3. Fold the piece of paper towel into small, put it in the cup the vegetable oil is in and let it absorb the oil. Heat the rectangle pan over medium heat and oil it with the paper towel.
4. Pour 1/4 of the egg mixture into the pan and move it around to spread. As soon as the mixture starts to set, roll it from far side to this side. Please use a turner if it’s difficult to use chopsticks.
5. Oil the pan with the paper towel, move the rolled egg to the other side and oil this side. Pour the same amount of egg mixture. Lift the rolled egg with chopsticks to spread the egg mixture even underneath of the cooked egg.
6. When the underside is set but the surface is still soft, start rolling like you did in previous step. Repeat step#5&6 2 more times.
7. Wrap the egg in a bamboo mat or paper towel and shape it while the egg is still hot. Slice the egg into 6 pieces before serving.

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