How To Make Dashimaki Tamago (Japanese Omelette)

By No Recipes · 20 min

Ingredients

Instructions

1. In a large bowl, stir 1 teaspoon potato starch, 3/4 cup dashi stock, 1 teaspoon usukuchi soy sauce and 1/8 teaspoon salt until the salt dissolves.
2. Beat the 4 large eggs in a separate bowl with chopsticks, using a side-to-side cutting motion held at 90 degrees to the bowl, to mix them evenly with little air.
3. Pour the beaten eggs into the dashi mixture and stir thoroughly, keeping bubbles to a minimum.
4. Strain the egg mixture through a fine mesh strainer to remove unmixed egg and chalaza.
5. Heat a tamagoyaki pan over medium heat. Grease it lightly with an oiled folded paper towel, covering all corners and edges, with no beads of oil left.
6. Pour in enough egg to coat the bottom without swirling, and pop any air bubbles with chopsticks.
7. When the bottom layer is mostly cooked and more opaque, loosen the edges with a spatula and roll it from the far end toward you, then slide the roll to the far edge.
8. Grease the empty part of the pan, pour in another layer of egg, lift the roll with chopsticks and tip the pan so the egg runs underneath.
9. When the new layer is mostly set, roll again as before and repeat until all the egg is used.
10. Turn the omelette onto a bamboo sushi mat, bumpy side up, roll it up and squeeze gently to shape it, then rest for at least 10 minutes to set.
11. Peel and grate the daikon, then drain off excess water in a strainer.
12. Slice the omelette and serve with a mound of grated daikon and a splash of soy sauce.

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