Back to the basics

There is one thing I like but almost never cook because it takes to long to prepare for most of my evenings, and I don’t have the special gear required to make it look really good: it’s Japanese dashi-rolled omelette だし卵焼き(dashitamagoyaki). The preparation is really easy it’s just that to roll it correctly you need to cook one thin layer of eggs after the other and roll in between. So in the end this omelette takes 30min to cook and needs regular attention. But last night I was having a little more time than usual, A. being in a late meeting. You can find dashitamagoyaki in supermarket and most izakaya, and in bento but it’s too often sweet and the taste of the dashi that bring a delicate flavor is too often imperceptible because of the sweetness. My dashitamagoyaki only uses katsuobushi dashi and a little of soya sauce, I find that the dashi brings enough umami not to sweetnen additionally. So first thing is to prepare dashi with katsuobushi. Then in a bowl mix 1cup of dashi with 5 eggs, add a tbs ofsoya sauce, stir well. In a greased heated pan pour a thin layer of the egg mix, just like if you were making a crepe. Wait until the bottom is well cooked and almost golden. Then roll it tightly. Take it of the pan, grease a little and make an other “crepe”, add the one you just did before and roll the new one around the first one tightly. Repeat until all the egg mix has been used, or make 2 smaller ones. You can clearly guess that with a round pan the rolling is a pain, that’s why Japaneses have rectangular oan for that. Except that I don’t really have cooking goodies that have only one purpose so I keep using the round pan!!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Proudly powered by WordPress | Theme: Baskerville 2 by Anders Noren.

Up ↑