ID: 0339db58...
By incorporating as much moisture as possible, this dashimaki tamago achieves a "melty and jiggly" texture, almost like a savory egg custard. While the cooking technique is a bit challenging, following the measurements and steps will allow you to enjoy a restaurant-quality flavor with broth that bursts in your mouth, right in your own home. It's also a perfect match for sake.
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Mix the eggs, water, white dashi, salt, and sugar to make the egg mixture. → Heat an omelette pan over medium heat with oil, pour in a thin layer of egg mixture, and roll from the far side to the near side when it's partially cooked. → Move the rolled egg to the far side, and pour egg mixture into the empty space and under the core. → Repeat rolling several times until all the egg mixture is used up, and then shape it with plastic wrap. → Cut into bite-sized pieces, garnish with shiso leaves and grated daikon radish, and it's ready to serve.
Mix the eggs, water, white dashi, salt, and sugar to make the egg mixture. → Heat an omelette pan over medium heat with oil, pour in a thin layer of egg mixture, and roll from the far side to the near side when it's partially cooked. → Move the rolled egg to the far side, and pour egg mixture into the empty space and under the core. → Repeat rolling several times until all the egg mixture is used up, and then shape it with plastic wrap. → Cut into bite-sized pieces, garnish with shiso leaves and grated daikon radish, and it's ready to serve.
Analyzing cooking steps...
Due to the very high water content, the texture will be melty and jiggly like a savory egg custard.
It's a bit difficult to cook, but the taste remains the same even if the shape is slightly off, so it's important to follow the steps.
A smaller square omelette pan is the perfect size for 2 eggs.
If it tends to burn, reapply a thin layer of oil with a paper towel as needed.
Adjust the amount of salt to your liking. If you don't like it too salty, you can omit the salt.
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