Tamagoyaki With Dashi Recipes

TAMAGOYAKI (JAPANESE EGG OMELET) RECIPE BY TASTY

Steps:

• In a small bowl, combine the dashi, salt, soy sauce, sugar, and water. Mix until everything is dissolved.
• In a medium bowl, beat the eggs and add the seasoning mixture. Mix until well-combined.
• Heat a tamagoyaki pan over medium-high heat. Brush a thin layer of oil on the pan.
• Pour a third of the egg mixture into pan and quickly swirl to cover the entire pan. When the egg is half-set, gently roll the egg.
• With the rolled egg still in the pan, pour in another third of the egg mixture. Lift up the rolled egg and let the mixture to flow under it. When the egg is half-set, roll the omelette toward you. Repeat with the rest of the egg mixture.
• Slice into bite-sized pieces.
• Enjoy!

TAMAGOYAKI (JAPANESE ROLLED OMELETTE)

Steps:

• Whisk eggs, dashi stock, sugar, mirin, and soy sauce together in a bowl.
• Heat 1/3 of the oil in a large nonstick skillet over medium-high heat. Add about 1/3 of the egg mixture and quickly swirl the pan to evenly cover the bottom. Start rolling up the omelette from one side to the other as soon as it is set.
• Keep the roll to one side, then add another 1/3 of the oil to the skillet and another 1/3 of the egg. Swirl the pan, ensuring the entire bottom is covered, including around and underneath the first roll. Cook until set. Roll up from the side containing the first roll, so that is now at the center.
• Repeat the process with the remaining oil and egg. Transfer rolled omelette to a bamboo rolling mat. Roll up tightly and allow to cool for a few minutes.
• Unwrap the omelette and slice into 6 pieces. Serve warm or cold.

TAMAGOYAKI (WITH DASHI)

Steps:

• Crack eggs into an appropriately sized bowl.
• Add the light shoyu, salt, and mirin to the eggs.
• Beat the ingredients together, then add dashi.
• Mix the dashi in lightly. It is important you don't mix too much, or the dashi will lose its flavor.*.
• Soak a paper towel in oil and wipe a frying pan with it, then put your frying pan over medium heat. If you have a rectangular or square pan, use that for best results.
• When the frying pan is hot, pour a thin layer of egg over it. Use your hashi or flipper to pop the bubbles.
• If using hashi, you need to flip or "roll" the egg towards you while gently guiding it with your hashi. Beginners may want to use a flipper, in which case you only need to roll the egg either toward you or away from you. Try not to rip the egg, but just keep rolling if you do.
• Now the rolled egg is on one side of the pan. You can choose to take it off of the heat now, or you can wipe the pan with oil again and add more egg. If so, remember to lift the cooked egg up to let the raw egg under it. Repeat until you have used all of the egg.
• After all of the egg had been used, move it (or them) to a cutting board. You can use a paper towel to shape the tamagoyaki while it is still hot, if you so choose.
• With the long side of the tamagoyaki parallel to yourself, slice evenly, though not too thin. There you have classic tamagoyaki!
• *If you are worried about appearance, this is the point where you would strain the egg through a sieve.