Basic Japanese Cuisine - Japanese rolled omelet - Recipe Video
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Cook time
20 minutes
Ingredients 2 servings
- Eggs3
- (A)First dashi (Ichiban-dashi)3 tbsp
- (A)Light soy sauce1/2 tbsp
- (A)Japanese sweet cooking wine (Mirin)1 tsp
- (A)Sugar1 tsp
- Salad oil2 tsp
- Green shiso leaves1 sheets
How to make
- 1. Beat the egg in a bowl, add ingredient (A) and mix.
- 2. Warm Japanese tamagoyaki omelet pan over medium heat, add cooking oil, and spread it with a paper towel to blend it into the pan.
- 3. Drop Step 1 with long chopsticks to check if the pan is hot enough that it makes a sound, then pour in about 1/4 to 1/3 amount of Step 1, roll it from the back to the front, and move it to the back.
- 4. Wipe cooking oil with a paper towel from Step 2, on the empty space of Japanese tamagoyaki omelet pan, add Step 1 in the same way as Step 3, roll it from the back to the front, and move it to the back repeatedly.
- 5. Place the cooked Step 4 on a bamboo mat covered with parchment paper, roll it, and let it sit for 5 minutes to complete the dish. Cut it into bite-size pieces, place it on a plate covered with green shiso leaves, and it's ready to serve.
Tips for cooking
After Step 1, strain it with a strainer to have a smoother finish. By rolling the cooked tamagoyaki with a bamboo mat, the residual heat helps to hold the shape and the taste becomes flavorful. We also show you how to take ichiban-dashi at Kurashiru, so please search for it. Instead of ichiban-dashi, you can make dashi by mixing water and a little bit of Japanese style granulated soup stock. Please adjust the seasoning to your liking. You don't need to add mirin or sugar to make this.