Dashimaki Tamago
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
2 eggs1/4 cup dashi stock1/2 T granulated sugar1/8 t soy sauce1/8 t saltoil for cooking
Makes one roll. Good for bento lunch or as a sushi topping.
Note: You can make shiitake dashi by reserving the liquid after reconstituting dried shiitake mushrooms. If you can get kombu seaweed, soak some of that in there, too; the liquid can be used as dashi, and has less sodium and no MSG (compared to store-bought dashi mix).
Gently mix all the ingredients except for the oil. Oil a hot frying pan (there are rectangular frying pans made specifically for tamagoyaki, but a round, 8-inch frying pan works great too). Thinly coat the pan with part of the mixture and cook until it's solid enough to fold in half twice. Push the omelet to the side of the pan. Coat the pan with more oil (this is easy to do using a paper towel dipped in oil, wielded with chopsticks). Pour another thin layer of the mixture onto the pan, lifting the cooked portion so the uncooked portion slides beneath it. When firm, roll the cooked portion over the cooked portion two more times. Repeat until all the mixture has been used.
Remove from the frying pan and place on a bamboo sushi mat, which can be used to shape the omelet into either a long rectangle or a roll. Before packing for lunch, let it cool to room temperature by placing it on a bamboo sushi mat on a bowl, so that air can circulate above and below it. Slice and pack for lunch, or place the slices on small balls of rice and wrap with a thin nori strip for tamago sushi.
Tip: Search for "tamagoyaki" on YouTube.com for videos showing the technique.
Tip: Add veggies! It's very tasty with everything from green onion to hijiki (another kind of seaweed).
Note: Calorie count includes 1/2 T canola oil I assume gets absorbed while cooking.
Number of Servings: 1
Recipe submitted by SparkPeople user ELAINEVDW.
Note: You can make shiitake dashi by reserving the liquid after reconstituting dried shiitake mushrooms. If you can get kombu seaweed, soak some of that in there, too; the liquid can be used as dashi, and has less sodium and no MSG (compared to store-bought dashi mix).
Gently mix all the ingredients except for the oil. Oil a hot frying pan (there are rectangular frying pans made specifically for tamagoyaki, but a round, 8-inch frying pan works great too). Thinly coat the pan with part of the mixture and cook until it's solid enough to fold in half twice. Push the omelet to the side of the pan. Coat the pan with more oil (this is easy to do using a paper towel dipped in oil, wielded with chopsticks). Pour another thin layer of the mixture onto the pan, lifting the cooked portion so the uncooked portion slides beneath it. When firm, roll the cooked portion over the cooked portion two more times. Repeat until all the mixture has been used.
Remove from the frying pan and place on a bamboo sushi mat, which can be used to shape the omelet into either a long rectangle or a roll. Before packing for lunch, let it cool to room temperature by placing it on a bamboo sushi mat on a bowl, so that air can circulate above and below it. Slice and pack for lunch, or place the slices on small balls of rice and wrap with a thin nori strip for tamago sushi.
Tip: Search for "tamagoyaki" on YouTube.com for videos showing the technique.
Tip: Add veggies! It's very tasty with everything from green onion to hijiki (another kind of seaweed).
Note: Calorie count includes 1/2 T canola oil I assume gets absorbed while cooking.
Number of Servings: 1
Recipe submitted by SparkPeople user ELAINEVDW.
Nutritional Info Amount Per Serving
- Calories: 281.1
- Total Fat: 19.3 g
- Cholesterol: 494.8 mg
- Sodium: 560.0 mg
- Total Carbs: 9.9 g
- Dietary Fiber: 0.0 g
- Protein: 16.0 g
Member Reviews