This is a recipe for Japan's classic omelette. Enjoy the fluffy rolled egg!
＜Total time : 10 mins＞
＜Ingredients for 3 servings＞
- 4 eggs
- 4 tablespoons Water
- 1/2 teaspoon Hondashi (powder)
- 1 tablespoon Sugar
- 1 teaspoon Soy sauce
- 1 teaspoon Sake
＜Instruction＞
Step 1
Put all ingredients into a bowl. Mix without making bubbles.
In common dashimaki tamago (egg) recipes, you will find instructions such as ‘make sure the egg whites are stiff’ or ‘scrape the egg liquid’, but personally I think it is better not to over-mix the eggs. It is true that scraping the egg mixture makes it uniform and gives it a smooth, chawanmushi-like texture, but I feel that dashimaki tamago (eggs) taste better if there are some egg white lumps left in the mixture, so that the egg-like flavour is preserved. By all means, try making it without scrubbing the egg liquid.’
Step 2
When the rectangular tamagoyaki pan is warm, drop a little of the egg mixture onto the tip of the chopsticks and when it sizzles and hardens, turn the heat up to medium-high. Pour about half of the egg mixture into the ladle and spread it all over.
Step 3
Immediately, start from the back side and gradually roll it towards the front.
‘First, make the core of the dashimaki tamago (egg). Pour a small amount of egg liquid and make a thin core, which will make it easier to roll the egg afterwards. If you've been pouring in a generous amount of egg liquid from the start and baking, please give this method a try.’
Step 4
Spread a thin layer of salad oil with a paper towel in the open space, move the baked egg (roasted egg) to the far side and spread a thin layer of salad oil in front of it as well. Pour the egg mixture and spread it over the entire surface. Gently lift the egg at the back and pour the egg mixture under the cooked egg as well.
Step 5
Repeat this process. It is a good idea to cook in thin layers.
Step 6
Wrap it in paper towel and shape it to complete.
Put grated daikon radish on top to enhance the flavour.
