About the Recipe
"Dashimaki Tamago" literally translates as "Egg folded with Stock". I think that gives you an idea of how the thick, umami flavoured omelette is made for this delicious sandwich filling. These sandwiches make a soft, umami treat any brunch, lunch or supper.
Ingredients
Ingredients:
4 medium eggs
1/4 tsp salt
1 tbsp sugar
1/4 tsp Japanese dashi granules
60ml / 2fl oz water
1 - 2 tbsp vegetable oil
2 slices of bread
some mayonnaise
1 rectangular Japanese frying pan
Preparation
First to make your Dashimaki Tamago omelette:
Break 4 eggs into a bowl, add the salt, sugar, Japanese dashi granules and water. whisk well into an omelette consitency
Pour 1 tbsp of vegetable oil into a rectangular omelette pan. Turn the heat on and spread the oil in the pan so the whole surface has an even covering of oil.
Pour out any excess oil into small bowl for later use. Keep the pan nice and hot.
Pour about 1/3 of the omelette mix into the pan. As the omelette begins to set, keep moving the edge with chopsticks or a spatula to prevent sticking. When the middle of the omelette begins to set, gently fold the omelette in half. If the omelette colours too quickly, turn down or adjust the heat.
Add a little more oil to the pan. Lift the omelette with a spatula to get oil underneath the omelette. Next, add another 1/3 of the omelette mixt into the pan. Again, lift the omelette, so that some of the raw mix goes underneath.
Flip the cooked omelette back onto the half cooked part.
As you did before, keep moving the edge of omelette gently to prevent sticking.
Add a little more oil to the pan and spread over the surface again. Add the last 1/3 of the omelette mixture into the pan. As you did before, slide some of the raw omelette mix under the cooked omelette again.
Wait for the raw part of the omelette mix to set a little, then gently flip the omelette back over again.
When the omelette is set, slide it out onto a plate.
Spread some mayonnase over the one of the slices of bread.
Place the omelette on the slice of bread and cover with the other slice to create your "sando."
Cut and serve immediately.