HOW TO MAKE JAPANESE ROLLED OMELETTE / DASHIMAKI TAMAGO | TAKA SASAKI

ダシ巻き玉子焼
INGREDIENTS

4 eggs
5 tablespoons dashi
2 ½ soybeans
½ tablespoon of sugar
½ tablespoon mirin

In a bowl we put the three eggs, add sugar, mirin, soy and beat well as if we cut the clear using the chopsticks.

When it is well mixed add dashi, put one or two tablespoons of oil in the pan and warm it well.

When it is very hot we take the oil from the pan into a bowl.

Use the kitchen paper or a cotton ball to spread the oil in the pan.

Put the medium heat and pour the egg mixture,
A thin layer, about onefifth.

When it begins to curdle, we roll the tortilla towards the handle with a stick or spatula.

Put oil and remove the rolled tortilla to one side of the pan, and put oil in the remaining hole.

Add the egg mixture and raise the tortilla a little
Pour the mixture under and when bubbles pop out we puncture it so that no air bubbles form in the tortilla.

We roll and repeat the process five times creating a kind of puff pastry with a thickness of about four centimeters.

We leave in makisu for a minute, and so it stays well formed.

We cut, and ready to serve.
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