Recipe of Speedy Dashimaki Tamago - Japanese rolled omelet

Hey everyone, it's Brad, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Any-night-of-the-week Dashimaki Tamago - Japanese rolled omelet. One of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Dashimaki Tamago - Japanese rolled omelet, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Dashimaki Tamago - Japanese rolled omelet delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Dashimaki Tamago - Japanese rolled omelet is 6 pieces. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to prepare a few components. You can have Dashimaki Tamago - Japanese rolled omelet using 5 ingredients and 7 steps. Here is how you can achieve it.

Ingredients and spices that need to be Get to make Dashimaki Tamago - Japanese rolled omelet:

1. 3 eggs
2. 3 TBS Japanese dashi stock
3. 2 TBS sugar
4. 1/2 tsp soy sauce
5. 1/2 tbs vegetable oil

Steps to make to make Dashimaki Tamago - Japanese rolled omelet

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.

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