All Easy Recipes. Cook all that you can cook. Flaky Rolled Omelet
(Tamago Dashimaki)
What You Need:            (To Serve: 1)
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  • Vegetable oil
  • 3 eggs, well beaten (about cup)
  • 1/3 cup niban dashi or ichiban dashi
  • 1/8 teaspoon salt
  • MSG
  • teaspoon usukuchi shoyu (light soy sauce), or substitute teaspoon Japanese all-purpose soy sauce

  • 1 tablespoon finely grated daikon (Japanese white radish), or substitute 1 tablespoon grated icicle radish or white turnip
  • teaspoon Japanese all-purpose soy sauce
  • MSG
  • A sprig of parsley

  • 1 to 2 sheets nori (dried laver)

  • How To Cook:
    1. In a mixing bowl, combine the 3 well-beaten eggs with 1/3 cup of niban dashi, 1/8 teaspoon of salt, a few sprinkles of MSG and teaspoon of usukuchi shoyu.

    2. Prepare the garnish in advance by mixing the 1 tablespoon of finely grated daikon with the teaspoon of soy sauce and a sprinkle of MSG. With your fingers, shape the daikon into a ball and set aside.

    3. With a pastry brush dipped in oil, lightly brush the bottom and sides of a rectangular Japanese tamago pan or heavy 10- to 12-inch skillet, preferably with a nonstick surface. Heat the pan over moderately high heat until a drop of water flicked across its surface evaporates instantly.

    4. Pour in just enough of the egg mixture to coat the bottom of the pan lightly. Tip the pan back and forth over the heat for about 10 seconds, or until the eggs begin to set.

    5. Then, holding the pan about 2 inches above the heat, roll the omelet over into thirds or quarters, about 2 inches at a time, using chopsticks, tongs or a spatula. Slide the completed omelet to the far end of the pan and lightly oil the pan again.

    6. Pour in a little more of the egg mixture, letting some of it run under the first completed egg roll. In another 8 or 10 seconds, you will be able to roll again, this time starting with the first egg roll.

    7. Roll it toward you, over the new layer of egg and roll again, enclosing the new egg as you proceed. Repeat with the remaining eggs, oiling the pan lightly after each roll is completed and enclosing the whole roll in each new layer.

    8. With a spatula, transfer the completed rolled omelet to a serving plate and cut it in half crosswise (or cut it in thirds, if it was made in a skillet). Garnish the omelet with a sprig of fresh parsley and a small ball of the soy flavored daikon.

    9. Serve tamago dashimaki for breakfast or with soup as the main course of a light lunch or supper.

    To make ISOBE TAMAGO YAKI, a variation of tamago dashimaki:
    1. Pass one side of a sheet of nori over a flame to intensify its color and flavor. Cut the nori into thirds.

    2. Proceed with the omelet as above, but just before rolling up each layer, cover the layer first with a strip of nori and then roll them up together.

    3. The cut finished omelet will have bands of the greenish-black nod between the egg layers.

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