Dashimaki tamago
A rolled omelette made with dashi, cooked in thin layers in a square pan until it's juicy and just set.
What makes it dashimaki tamago
- Dashi in the egg.
- Cooked in layers in a rectangular pan.
- Rolled while still wet on top.
Where it comes from
The Kansai take on tamagoyaki: more dashi, less sugar, so the roll is softer and weeps a little when cut. Rolling layer on layer is a skill cooks practise for years.
Be the first here
Start your own dashimaki tamagoNo one here has made dashimaki tamago yet. Start it as v1, and every version after is an experiment the next cook can learn from.
