[{"data":1,"prerenderedAt":186},["ShallowReactive",2],{"guide-dashimaki-tamago":3},{"id":4,"title":5,"aliases":6,"art":9,"body":10,"cook":136,"description":137,"difficulty":138,"equipment":139,"extension":151,"family":152,"meta":153,"navigation":158,"nonstick":159,"path":160,"photo":128,"prep":161,"region":162,"related":163,"seo":167,"servings":59,"slug":168,"sources":169,"status":176,"stem":177,"texture":178,"tools":181,"wait":128,"__hash__":185},"guides\u002Fguides\u002Fdashimaki-tamago.md","Dashimaki tamago",[7,8],"だし巻き玉子","dashi omelette","roll",{"type":11,"value":12,"toc":127},"minimark",[13,18,40,44,55,64,72,80,89,106,115],[14,15,17],"h2",{"id":16},"ingredients","Ingredients",[19,20,21,25,28,31,34,37],"ul",{},[22,23,24],"li",{},"4 large eggs",[22,26,27],{},"80 ml cooled prepared dashi",[22,29,30],{},"1 tsp soy sauce",[22,32,33],{},"1 tsp mirin",[22,35,36],{},"A pinch of salt",[22,38,39],{},"1 tbsp neutral oil",[14,41,43],{"id":42},"method","Method",[45,46,51],"cook-step",{"cue":47,"diagram":48,"number":49,"title":50},"A thin, even yellow mixture.","whisk","1","Season the eggs",[52,53,54],"p",{},"Beat eggs with cooled dashi, soy, mirin and salt. Avoid whipping in air.",[45,56,61],{"cue":57,"diagram":58,"number":59,"title":60},"The layer sets with a moist surface.","pour","2","Make a fine sheet",[52,62,63],{},"Oil and warm the pan over moderate heat. Pour a thin layer and tilt to cover the base.",[45,65,69],{"cue":66,"diagram":9,"number":67,"title":68},"The new egg sticks to the previous layer.","3","Roll with support",[52,70,71],{},"Roll towards one side with the spatula. Oil the empty base, add another layer, and lift the roll to let egg run underneath.",[45,73,77],{"cue":74,"diagram":9,"number":75,"title":76},"A soft roll grows without dry, dark seams.","4","Repeat on controlled heat",[52,78,79],{},"Continue pouring and rolling. Lower the heat if the liquid hisses hard or browns before you can move it.",[45,81,86],{"cue":82,"diagram":83,"number":84,"title":85},"The roll holds together but yields to gentle pressure.","cut","5","Set and serve",[52,87,88],{},"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",[14,94,92],{"id":95},"equipment-heat",[52,97,98],{},"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.",[52,100,101,105],{},[102,103,104],"strong",{},"Nonstick:"," A good fit. Use a silicone or wooden utensil.",[90,107,109,112],{"title":108},"Troubleshooting",[14,110,108],{"id":111},"troubleshooting",[52,113,114],{},"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",[14,119,117],{"id":120},"about-this-version",[52,122,123],{},"Dashi ratios vary by region and cook. This home version uses a moderate amount to make the roll manageable.",[52,125,126],{},"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":16,"depth":129,"text":17},{"id":42,"depth":129,"text":43},{"id":95,"depth":129,"text":92},{"id":111,"depth":129,"text":108},{"id":120,"depth":129,"text":117},12,"A delicate rolled omelette with dashi between its soft layers.","A project",[140,143,145,147,148,150],[141,142],"induction","nonstick",[141,144],"steel",[146,142],"gas",[146,144],[149,142],"electric",[149,144],"md","Omelettes",{"plain":154},{"ingredients":155,"note":157},[24,156,36,39],"80 ml water","Use water instead of dashi and skip the soy and mirin.",true,"A good fit. Use a silicone or wooden utensil.","\u002Fguides\u002Fdashimaki-tamago",5,"Japan",[164,165,166],"tamagoyaki","gyeran-mari","chawanmushi",{"title":5,"description":137},"dashimaki-tamago",[170,173],{"title":171,"url":172},"Namiko Hirasawa Chen — dashimaki tamago","https:\u002F\u002Fwww.justonecookbook.com\u002Ftamagoyaki-japanese-rolled-omelette\u002F",{"title":174,"url":175},"FDA — egg safety, undercooked eggs and storage","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety","Researched","guides\u002Fdashimaki-tamago",[179,180],"Silky","Tender",[182,183,184],"Small nonstick pan","Silicone spatula or chopsticks","Measuring jug","0kQNBps1nIHzHamNoqo69ypu79G8KF6WOnB-NmMQxoc",1791339489735]