2-Ingredient Tamagoyaki Dashi-Maki Tamago だし巻き卵 (Japanese Rolled Omelette) | OCHIKERON

By ochikeron · 10 min

Ingredients

Instructions

1. Beat the eggs in a bowl, then add the dashi sauce and water and mix well. Strain through a sieve if you have one.
2. Heat oil in a rectangular tamagoyaki pan. Pour in a thin layer of egg, spread it over the surface, and cook until half set. Roll the egg up and push it to one end of the pan.
3. Pour another thin layer of egg into the empty side, letting it run under the rolled egg. Cook until half set, then roll the egg up again. Repeat until all the egg is used.
4. While still hot, wrap the rolled omelette in a bamboo mat or plastic wrap to shape it. Let it cool, then cut into bite-size pieces.

Summarized from ochikeron's video. Watch it for the details.

More recipes with

Egg