Dashimaki Tamago
A juicy dashi omelette with grated daikon. Ready in minutes with pantry staples.
- Prep
- 10 min
- Cook
- 5 min
- Total
- 15 min
- Serves
- 2
- Level
- Easy
Photo: Mak_ jp / Pexels
Keep this in mind whenever a meal needs something fresh alongside it. Room-temperature eggs cook more evenly, whether you are rolling an omelette or soft-boiling for ramen. Grated daikon softens rich or fried food, and fine daikon threads make a classic bed for sashimi. Serve it with green tea or a crisp, cold drink.
Method
Beat the eggs gently with the dashi, sugar and soy sauce, trying not to create too many bubbles. Strain for an extra-smooth omelette.
Heat a rectangular tamagoyaki pan over medium-low and wipe it with oil. Pour in a thin layer of egg, tilt to cover and cook until just set on top.
Roll the egg toward you with chopsticks, push the roll back to the far end, oil the pan, pour in another thin layer, lifting the roll so egg flows underneath, and roll again. Repeat until the mixture is used.
Wrap the hot omelette in a bamboo mat for 5 minutes to set its shape, then slice.
Serve with a mound of grated daikon and a few drops of soy sauce.
Chef's note
Salt and squeeze cucumbers to keep salads from turning watery.
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