How to Make Rolled Omelet or Dashi Maki Tamago

Ever wonder how they make those fancy Japanese egg rolls? Well, here's how to make it using a square Japanese pan. It takes practise but with time and patience, you can do it at home.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 4 eggs
• 5 tbsp dashi stock
• 1 1/2 tbsp sugar
• 1/2 tsp salt
• 1 tsp shoyu
• salad oil (greasing pan)

1. In a bowl, beat the egg lightly (do not overmix).
2. Add the dashi stock and seasoning ingredients (sugar, salt, shoyu).
   Mix well to incorporate the stock and seasoning.
3. Heat a rectangular rolled omelete pan with a cheesecloth dipped in salad oil.
   Pour in just enough of the egg mixture to thinly cover the surface.
4. Cook till the top of the egg is almost dry.
   Using a spatula or chopsticks, roll the egg towards you from the far end of the pan.
   Push rolled omelet back to the far end of the pan.
5. Tamago Pan Pour in more egg mixture and lift up the rolled section as you go, to have the egg mixture cover the entire surface of the pan.
   cook till the top of the egg section is almost dried and then roll the section towards with the newly cooked egg.
6. Tamago on sushi rice Repeat the same process till you've cooked all the egg mixture.
   Cut omelete into slices and serve.

Tips & Warnings

• Use omelette on top of sushi or serve as is
• Make sure that the pan is the perfect heat. If the heat is too low, the egg will be too soft thus making it hard to roll.
• To make this easier, you should consider buying a flat square pan that is designed for this purpose. However, you can use any oblong or round pan if you wish. Simply cut away any distorted shape with a sharp knife.
• If pan is too hot, the omelet becomes hard and dry. Try to maintain a consistent, medium heat by reducing the flame and removing the pan from the heat source every so often.