Tamagoyaki & Dashimaki Tamago (Japanese Rolled Omelet) Recipe

Tamagoyaki is Japanese omelet, also called Atsuyaki Tamago that made of eggs, sugar, and soy sauce. It tastes a little bit salty-sweet. Dashimaki Tamago is just like Tamagoyaki, but the ingredients and taste are a little different. Dashimaki Tamago tastes dashi flavor, and It’s softer than Tamagoyaki. Both of them (Tamagoyaki and Dashimaki Tamago) are popular for breakfast, lunch bento box, sushi topping, and other side dish.

The making Dashimaki Tamago procedure is the same as Tamagoyaki. If you have the specialized Tamagoyaki pan, It’s easier to make than using regular round frying pan. But If you don’t have it, don’t worry, you can make it well! I’ll tell you how to make Tamagoyaki by regular round pan. If you like fluffy soft texture, I recommend to make Dashimaki Tamago. But the rolling technique to make Dashimaki Tamago is a little bit difficult than Tamagoyaki  because of the extra moisture. It might need a little practice, you’ll become skillful.

Recipe: Tamagoyaki & Dashimaki Tamago

Ingredients (2 servings)
Tamagoyaki
* 3 eggs
* 2 teaspoon sugar
* 1 teaspoon soy sauce
* 1 pinch salt
Dashimaki Tamago
* 3 eggs
* 1/4 cup Dashi
* 1 teaspoon sugar
* 1 teaspoon soy sauce
* 1 pinch salt
Equipments
* non-stick frying pan or Tamago pan
* paper towel
* Optional: sushi rolling mat
Directions
1, Beat all the ingredients well with a fork or chopstick. Be careful not to foam them up, so don’t use a whisk.
2, Heat a pan on medium heat and add a little oil. Remove excess oil with a paper towel.
3, Pour 1/3 of the egg mixture to the pan and spread them quickly. Fold a little the left side and right side of the omelet with a spatula, until it’s not set on the top. Roll it up to the front side of the pan. And apply the paper towel that used to absorb.
4, Pour another 1/3 of the egg mixture into the pan. Spread it and lift up the cooked egg so that the new egg mixture flows under it, quickly. Fold a little the left side and right side of the omelet with a spatula, until it’s not set on the top. Roll the egg back towards you and starting on the front side of the pan. And repeat this procedure until the egg mixture is used up.
5, Remove the tamagoyaki from the pan, and cut it the shaped that you like.If you want even pieces, just leave off the ends of tamagoyaki.
If you need some other egg recipes, here are my past egg recipes: EGG RECIPES

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