dashimaki egg

10 minutes

A simple rolled egg with a fluffy texture and the flavor of dashi. It's perfect for breakfast or as a snack.

2023年2月15日更新

一般レシピ無添加だしのレシピ無添加至極の和だし

栄養情報（1人あたり）

エネルギー

148kcal
たんぱく質

10.6g
脂質

10.5g
炭水化物

3.4g
糖質

2.1g
食塩相当量

0.9g

材料（2〜3人分）

・Eggs 3
・Mirin 1/2 teaspoon
・Soy sauce 1 teaspoon
・The ultimate Japanese soup stock (dashi stock) 3g
・Water (soup stock)150cc
・Salad oil appropriate amount
・Shiso (topping) appropriate amount
・Grated daikon radish (topping) appropriate amount

作り方

1

Put the Shigokuwa Dashi in a tea bag in a pot, add water, bring to a boil and simmer for about 2 minutes over medium heat. Measure out 80cc of the dashi stock and let it cool.
2

Crack the eggs into a bowl and beat the whites. Add ①, mirin, and soy sauce and mix further.
3

Heat an omelet pan over medium heat, spread it with a paper towel soaked in salad oil, pour in 1/3 of the egg mixture, stir lightly with chopsticks, and when it is half-cooked, roll it up towards you.
4

Spread oil over the remaining space in the omelet pan again, move the rolled egg to the back, and spread more oil over the front as well.
5

Add the remaining half of the egg mixture to the front, then pour it under the egg at the back, and bake in the same way. Repeat the same process again.
6

Once cooked, remove it onto a rolling mat and roll it up. Once cooled, cut it into bite-sized pieces. Serve on a plate and garnish with shiso leaves and grated daikon radish to taste.

コツ・ポイント

・It will be soft if you roll it in a half-cooked state on medium heat. ・After baking, shape the cake with wrapping paper or plastic wrap for a beautiful finish.