Dashi-maki Omelet with Cod Roe (Tarako dashimaki)
The vermillion color of tarako (cod roe) makes a beautiful contrast with the yellow egg yolk. It is also known as "hinode-maki", sun-rise omelet, because of its appearance.
Photographed by TERUO UKITA
Calorie count is for full recipe
Excludes time spent cooling the omelet.
- 2 eggs
- 1 small, tarako (50 g)
- 50 ml dashi
- 1 tsp usukuchi soy sauce
- 1 tsp potato starch
- Vegetable oil
Beat the eggs in a bowl using chopsticks. Combine the ingredients listed under [A] and add to the beaten eggs, then pass the mixture through a strainer.
Lightly oil a tamago-yaki pan with the vegetable oil and heat over low heat. Add enough amount of the egg mixture to coat the surface of the pan thinly. Cut the tarako in half along its length, without removing the outer sac, and place one half on the edge of the far side of the egg. Roll it from the far edge toward yourself, and slide the now rolled egg to the far edge. Oil the now-uncovered part of the pan and pour in another ladle of egg mixture, then roll it toward yourself as before. Repeat the above steps 2-3 times until about half the egg mixture is gone. Repeat with the other half of the ingredients.
Potato starch tends to sink, so make sure to stir the egg mixture each time before adding to the pan.
Roll each omelet in a makisu mat while still hot, in order to set the shape as an even cylinder. Wrap each makisu-rolled omelet with a rubber band, and stand them on a tray to cool. Once cooled, remove the omelets from the makisu mats, and cut each into pieces 3 cm wide.
Standing the rolled omelets upright on a tray helps to set their shape, making the cut surface nice and round.
[Makisu] Shaping tool made of thinly-cut bamboo, knit with cotton thread. Used to beautifully shape maki-sushi or Japanese omelets.