Tasty Dashimaki Tamago - Japanese rolled omelet Recipe

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This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Dashimaki Tamago - Japanese rolled omelet. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Dashimaki Tamago - Japanese rolled omelet as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an easy yummy snack you should try this Dashimaki Tamago - Japanese rolled omelet recipe. This Dashimaki Tamago - Japanese rolled omelet make for a yummy summer dinner that you can make it easy. The Dashimaki Tamago - Japanese rolled omelet recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Dashimaki Tamago - Japanese rolled omelet recipe.

Dashimaki Tamago - Japanese rolled omelet.

Dashimaki Tamago - Japanese rolled omelet Before preparing the dish, I have done some research on how to cook Dashimaki Tamago - Japanese rolled omelet easily with perfect taste. You can have Dashimaki Tamago - Japanese rolled omelet using 5 ingredients and 7 steps. Here is how you cook it.

Yummy Dashimaki Tamago - Japanese rolled omelet Recipe Ingredients

  1. Prepare 3 of eggs.
  2. Prepare 3 TBS of Japanese dashi stock.
  3. You need 2 TBS of sugar.
  4. You need 1/2 tsp of soy sauce.
  5. It's 1/2 tbs of vegetable oil.

How to make Dashimaki Tamago - Japanese rolled omelet step by step

  1. Prepare a rectangle pan, a small piece of paper towel, chopsticks, vegetable oil in a small cup and a bamboo mat (if you don’t have it, paper towel can be substitute).
  2. In a mixing bowl, beat the eggs and add dashi stock, sugar and soy sauce..
  3. Fold the piece of paper towel into small, put it in the cup the vegetable oil is in and let it absorb the oil. Heat the rectangle pan over medium heat and oil it with the paper towel..
  4. Pour 1/4 of the egg mixture into the pan and move it around to spread. As soon as the mixture starts to set, roll it from far side to this side. Please use a turner if it’s difficult to use chopsticks..
  5. Oil the pan with the paper towel, move the rolled egg to the other side and oil this side. Pour the same amount of egg mixture. Lift the rolled egg with chopsticks to spread the egg mixture even underneath of the cooked egg..
  6. When the underside is set but the surface is still soft, start rolling like you did in previous step. Repeat step#5&6 2 more times..
  7. Wrap the egg in a bamboo mat or paper towel and shape it while the egg is still hot. Slice the egg into 6 pieces before serving..