2-Ingredient Tamagoyaki Dashi-Maki Tamago (Japanese rolled omelet) | Japanese cooking video recipe

Fluffy white No-Fail dashi-flavored Tamagoyaki.

A viewer from Taiwan, a mother in my son’s kindergarten, requested me what was the simplest method to make tamagoyaki. She mentioned she wished to make a non-brown, plain but fluffy tamagoyaki. I assumed everybody already knew this concept. I make this tamagoyaki on a busy morning. No fail!

I used skilled Mizkan Shiro Dashi sauce relish


Dashi-maki tamago

Issue: very straightforward

Time: quarter-hour

Servings: 2-3 (6 items)


3 eggs

3 tbsp. water


1. Beat the eggs in a bowl, add the dashi product and water and blend nicely. Pressure by way of a sieve in the event you can to get a pleasant, easy texture.

2. Warmth cooking oil in a tamagoyaki nabi (rectangular omelet pan), then pour a skinny layer of egg combination into the pan and unfold it over the floor. Prepare dinner till half cooked, and roll within the egg, transferring it to at least one finish. Pour one other skinny layer of the egg combination and let it stream beneath the rolled egg as nicely. Prepare dinner till half cooked then roll within the egg once more. Repeat this till all the batter is gone.

3. Roll the recent rolled egg in a bamboo sushi roll mat (or plastic wrap) to flatten. Let it cool and reduce it into bite-size items.

↓ レ シ ピ (日本語)


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