Dashimaki Tamago Recipe ( だし巻き卵 )

Photo: Uncut Recipes

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TRADITIONAL JAPANESE RECIPE: The cooking and rolling technique to make Dashimaki is exactly the same as Tamagoyaki, but the ingredients and flavor are a little different. Like Tamagoyaki, it is another staple dish for breakfast and Bento lunch boxes.

The main difference between Tamagoyaki and Dashimaki is that, as you may suspect from the name, Dashimaki has Dashi mixed with the Eggs.

Dashimaki Tamago is moister because of the extra liquid, and so it has a softer texture. The flavor is also a little milder for the same reason. One other difference is that often people will shape Dashimaki with a sushi mat.

While the ingredients may sound simple enough, it’s the acrobatics required to roll something so delicate that makes this a challenge, and meeting the exacting standards of an old-school Japanese chef can become a maddeningly difficult cycle of failure.

 

 

 

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Skill Level:	Time: 15 Minutes
Price:	Serves: 2 People

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Ingredients:

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Conversions

 

 

 

Directions:

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01 - Mix all the Ingredients in a bowl.

02 - Heat a pan at medium high temperature and add oil. (A rectangular Tamagoyaki pan is best, but a round pan can work as well.)

03 - Pour a thin layer of Egg mixture in the pan, tilting to cover the bottom of the pan. After the thin egg has set a little, gently roll into a log. Start to roll when the bottom of the egg has set and there is still liquid on top. If you let the egg cook too much, it will not stick as you roll the log. Now you have a log at one end of the pan.

 

 

Photo: Sara Harris

 

 

04 - Pour some more Egg mixture to again cover the bottom of the pan, with the roll of egg at the end. After the new layer has set, roll the log back onto the the cooked thin egg and roll to the other end of the pan. (You can also keep rolling in one direction by sliding the rolled egg back to the same end of the pan before adding more egg.) Repeat adding egg to the pan and rolling until the egg mixture is used up.

 

 

Gif: Sara Harris

 

 

05 - Remove the Egg Log from the pan onto a sushi mat, wrap the rolled egg up in the mat and let it cool. After the egg has cooled, unwrap the map and you’ll get nice lines on the surface of egg.

06 - Unwrap the sushi mat and slice the log into 1.27cm / 0.5in thick pieces. You should see a wavy pattern along the edge of the cross section of the egg from the mat.

Notes:

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- If you cannot find Yuzu, try Meyer Lemons.

 

 

 

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Written by: Uncut Recipes

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