Dashimaki Egg (Traditional Rolled Omelet)

04 DASHIMAKI TAMAGO (TRADITIONAL ROLLED OMELET)_

KIKKOMAN Soy Sauce

Cooking Time

10 mins

Category

Appetiser

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Ingredients

For 2 portion(s)

Eggs 3
Vegetable Oil An appropriate amount
Grated Radish Optional
SEASONING
Mirin ½ tbsp
Dashi Soup (Bonito Flakes & Sea Kelp) 3 tbsp
KIKKOMAN Soy Sauce 1 tsp
  1. Beat the eggs and add Dashi Soup, Mirin and Kikkoman Soy Sauce. Mix.
  2. Heat the oil in an omelet pan over medium heat, add ⅕ to ⅓ of the egg mixture, and spread it over the whole pan. When the egg has slightly cooked, roll the egg from the back to the front and move the roll down to the back again. Grease the empty part of the pan.
  3. Add another ⅕ to ⅓ of the egg mixture again, lift the omelet a little and spread the egg  under the omelet, then roll it in the same way.
  4. Repeat until there is no egg mixture left.
  5. When cooked, remove from heat and place it on a bamboo rolling mat. Shape the egg into the desired shape and then cut bite size pieces.  Garnish with grated radish if desired.
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