[{"data":1,"prerenderedAt":190},["ShallowReactive",2],{"guide-en-dashimaki-tamago":3},{"id":4,"title":5,"body":6,"description":136,"extension":137,"meta":138,"navigation":185,"path":186,"seo":187,"stem":188,"__hash__":189},"guides\u002Fen\u002Fguides\u002Fdashimaki-tamago.md","Dashimaki tamago",{"type":7,"value":8,"toc":127},"minimark",[9,14,36,40,51,61,71,80,89,106,115],[10,11,13],"h2",{"id":12},"ingredients","Ingredients",[15,16,17,21,24,27,30,33],"ul",{},[18,19,20],"li",{},"4 large eggs",[18,22,23],{},"80 ml cooled prepared dashi: instant dashi granules dissolved in water at the packet ratio, or homemade",[18,25,26],{},"1 tsp soy sauce",[18,28,29],{},"1 tsp mirin",[18,31,32],{},"A pinch of salt",[18,34,35],{},"1 tbsp neutral oil",[10,37,39],{"id":38},"method","Method",[41,42,47],"cook-step",{"cue":43,"diagram":44,"number":45,"title":46},"A thin, even yellow mixture.","whisk","1","Season the eggs",[48,49,50],"p",{},"Beat eggs with cooled dashi, soy, mirin and salt. Avoid whipping in air.",[41,52,58],{"cue":53,"diagram":54,"number":55,"title":56,"scene":57},"The layer sets with a moist surface.","pour","2","Make a fine sheet","omelette\u002Frect-pour",[48,59,60],{},"Wipe a thin film of oil over the pan with a folded paper towel and warm it over moderate heat. Pour a thin layer and tilt to cover the base. The dashi makes this egg wetter and more delicate than plain tamagoyaki.",[41,62,68],{"cue":63,"diagram":64,"number":65,"title":66,"scene":67},"The new egg sticks to the previous layer.","roll","3","Roll with support","omelette\u002Frect-roll",[48,69,70],{},"Roll the sheet from the far end towards the handle while the top is still wet. Push the roll back to the far end, oil the empty base, add another layer, and lift the roll to let egg run underneath.",[41,72,77],{"cue":73,"diagram":64,"number":74,"title":75,"scene":76},"A soft roll grows without dry, dark seams.","4","Repeat on controlled heat","omelette\u002Frect-layer",[48,78,79],{},"Continue pouring and rolling. Lower the heat if the liquid hisses hard or browns before you can move it.",[41,81,86],{"cue":82,"diagram":83,"number":84,"title":85},"The roll holds together but yields to gentle pressure.","cut","5","Set and serve",[48,87,88],{},"Cook briefly on low heat until no liquid remains inside. Rest for 2 minutes, then cut and serve warm.",[90,91,93,96,99],"guide-notes",{"title":92},"Equipment & heat",[10,94,92],{"id":95},"equipment-heat",[48,97,98],{},"On induction, start with low-to-moderate power and watch the oil; avoid boost. Gas also works: keep the flame beneath the base. On electric, move the pan to a cool ring if the egg sets faster than you can work. The oil should move freely without smoking.",[48,100,101,105],{},[102,103,104],"strong",{},"Nonstick:"," A good fit. Use a silicone or wooden utensil.",[90,107,109,112],{"title":108},"Troubleshooting",[10,110,108],{"id":111},"troubleshooting",[48,113,114],{},"Dashimaki tears more readily than plain tamagoyaki. Use thinner sheets and support the full width with a spatula. Small tears can be enclosed by the next layer.",[90,116,118,121,124],{"title":117},"About this version",[10,119,117],{"id":120},"about-this-version",[48,122,123],{},"Dashi ratios vary by region and cook. This home version uses a moderate amount to make the roll manageable.",[48,125,126],{},"Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.",{"title":128,"searchDepth":129,"depth":129,"links":130},"",2,[131,132,133,134,135],{"id":12,"depth":129,"text":13},{"id":38,"depth":129,"text":39},{"id":95,"depth":129,"text":92},{"id":111,"depth":129,"text":108},{"id":120,"depth":129,"text":117},"A delicate rolled omelette with dashi between its soft layers.","md",{"slug":139,"family":140,"region":141,"aliases":142,"texture":145,"difficulty":148,"prep":149,"cook":150,"wait":128,"servings":55,"tools":151,"equipment":156,"nonstick":168,"related":169,"art":64,"photo":128,"status":173,"sources":174,"plain":181},"dashimaki-tamago","Omelettes","Japan",[143,144],"だし巻き玉子","dashi omelette",[146,147],"Silky","Tender","A project",5,12,[152,153,154,155],"Small nonstick pan, rectangular or round","Folded paper towel, for oiling","Silicone spatula or chopsticks","Measuring jug",[157,160,162,164,165,167],[158,159],"induction","nonstick",[158,161],"steel",[163,159],"gas",[163,161],[166,159],"electric",[166,161],"A good fit. Use a silicone or wooden utensil.",[170,171,172],"tamagoyaki","gyeran-mari","chawanmushi","Researched",[175,178],{"title":176,"url":177},"Namiko Hirasawa Chen — dashimaki tamago","https:\u002F\u002Fwww.justonecookbook.com\u002Ftamagoyaki-japanese-rolled-omelette\u002F",{"title":179,"url":180},"BLV (Swiss FSVO) — food hygiene at home","https:\u002F\u002Fwww.blv.admin.ch\u002Ffr\u002Fhygiene-et-aliments",{"ingredients":182,"note":184},[20,183,32,35],"80 ml water","Use water instead of dashi and skip the soy and mirin.",true,"\u002Fen\u002Fguides\u002Fdashimaki-tamago",{"title":5,"description":136},"en\u002Fguides\u002Fdashimaki-tamago","vDufJlzhS6Z101JvGp38ikXD71fmxlEbJPnwPO6KS8U",1791403721728]