Japanese egg omelette – Dashimaki tamago recipe. It is a very popular bento item and Japanese breakfast item. I use a square pan and it makes it easy to cook a perfect roll. If you have a square frying pan, it make your omelette cooking easier.
Japanese omelette is a very popular food for Japanese lunches or bento and breakfast. Some Izakaya (Japanese tapas bar) has this on the menu.
If you put more dashi, it becomes a softer egg omelette. However, it is difficult to roll or handle it. You need cooking skills or a technique.
It is easy to cook and if you have square frying pan, it makes it a lot easier.
I didn’t put a picture here but when you serve this meal, you can put ground daikon radish with it. Put a dash of soy sauce on the daikon and eat with the egg. Some people serve it this way.
1tsp Sugar (option)
I don’t put sugar into my omelette because my mother didn’t put it in and I grew up with it this way.
Some people like sweet onees, so this is an option.
I used to use regular round frying pan but I bought the square one this summer for my boss’ lunch.
It is very easy to flip and make it prettier.
Put all ingredients in a bowl together and mix well. Heat the pan and put 1tsp oil . Put 1/3 of the egg from the bowl into the heated pan and start flipping from the edge. Turn the heat mid to low. Once you get the egg rolling, pull it close to your side (handle side). And once it cames toward you, slip egg to the other side of pan. Put 1/3 of egg again in the open space and cook it half way. Start flipping from the edge again. You will continue to do this 3 times.
You need to put high heat first to heat up the pan and oil so eggs won’t stick on the pan. But be patient! You should turn the heat low and take time to cook the egg when you put eggs on the pan. Otherwise, it starts sticking on the pan and not making a pretty color and shaped egg rolls! You end up making scramble eggs.