Rolling Egg, Tamagoyaki
Prep: 5 minutes Cook 8 minutes
I was taken to an international market and finally found Dashi. These flakes are exactly what I’ve been looking for to try a Japanese style rolled omelet. This and a little sugar are all you need for a basic version. I finally picked up a pan for it as well. This was tasty and amazing.
Ingredients
4 eggs
1 packet of dashi powder
1 1/2 tbls sugar
Prep
Heat your pan (specialty or non) to about medium heat
Beat the eggs until the yolks are mixed well
Add the sugar and dashi and mix in fully. You can use the dashi powder to make a soup stock and add 3 tbls of that as well, I just went straight. It will dissolve after enough stiring
Add oil or butter to the pan. I used coconut oil
Pour a small layer on the bottom
When it cooks solid, from one edge, roll the egg over
Scoot the rolled egg to the side and pour in another layer of egg
When it has cooked, roll the egg over it and collect more
Repeat until you have used all your egg mix
Slice into small sections
Afterthoughts
This was fluffy, tasty, and worth while. The dashi and sugar in the eggs makes such a fun taste that is hard for me to describe. I couldn’t believe how two simple things mixed so well together and just plain old eggs, could taste so different. This is a fast and fun dish to make and can bring a smile to any face.
