Dashimaki Tamago

🛒 Ingredients

• Large Egg 60 g · 70 kcal
• Dashi Stock 15 g · 2 kcal
• Mirin 5 g · 9 kcal
• Soy Sauce 2 g · 2 kcal
• Vegetable Oil 2 g · 15 kcal

👨‍🍳 Instructions

1. In a bowl, gently whisk 3 large eggs. Add 3 tablespoons of dashi stock, 1 tablespoon of mirin, 1 teaspoon of soy sauce, 1 teaspoon of sugar, and 1/2 teaspoon of salt; mix well but avoid creating too much foam. Strain the egg mixture through a fine-mesh sieve to achieve a smooth texture.
2. Heat a rectangular tamagoyaki pan (or a small non-stick pan) over medium-low heat and lightly grease it with vegetable oil using a paper towel. Ensure the pan is evenly coated.
3. Pour about 1/4 of the egg mixture into the hot pan, tilting to evenly coat the bottom. Cook until the egg is mostly set but still slightly moist on top.
4. Carefully roll the cooked egg layer from one side of the pan to the other. Push the rolled egg to the far side of the pan.
5. Lightly oil the empty portion of the pan again. Pour another 1/4 of the egg mixture into the pan, lifting the already rolled egg slightly to allow the new mixture to flow underneath it. Cook until mostly set.
6. Once the new layer is mostly set, roll the first, thicker roll over the new layer towards you. Repeat this process until all the egg mixture is used, forming a thick, layered omelet.
7. Transfer the finished Dashimaki Tamago to a cutting board. Gently shape it with a bamboo rolling mat (makisu) or a paper towel to achieve a neat rectangular form. Let it cool slightly, then slice into 1-inch thick pieces and serve warm or at room temperature.