Photograph of the finished Dashimaki tamago

Japan · Trứng cuộn nước dùng Dashimaki

Dashimaki tamago

30 min Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken eggs Chicken eggs 16
  • Photograph of Dashi broth Dashi broth 1 ½ cups
  • Photograph of Soy sauce Soy sauce 3 ¼ tbsp
  • Photograph of Mirin Mirin ¼ cup
  • Photograph of Sugar Sugar 1.4 oz
  • Photograph of Oil Oil ½ cup
  • Photograph of White radish White radish 8.5 oz
  • Photograph of Spring onion Spring onion 2.1 oz

Method

  1. 1 Beat the eggs gently, then mix in the dashi broth in a ratio of one part dashi to three parts eggs.
  2. 2 The extra dashi is what sets tamagoyaki apart from regular tamagoyaki; the rolls are therefore soft, moist, and easily fall apart.
  3. 3 Strain the mixture through a sieve to remove any egg strands and air bubbles.
  4. 4 Pour a thin layer into the square pan and roll it up while the surface is still slightly wet.
  5. 5 Pour the next layer and thread it under the old roll, then roll again, making five layers.
  6. 6 Press the rolled meat on a bamboo mat for 5 minutes to form a square roll, then slice into rounds and serve with grated radish.

With an appliance

  • Oven 31 min

    Replace steps 4 and 5: pour thin layers of egg into the rectangular mold, bake on the middle rack at 170 degrees for 2 minutes per layer, then roll up while the surface is still moist, rotating the mold after the third layer; step 6 remains unchanged.

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