Popular Recipe Japanese Omelette Dashimaki  Tamago Basic Recipe Delicious and Healthy

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6 ingredients, 7 steps, cooking Japanese Omelette / Dashimaki  Tamago. Basic Recipe

Good Afternoon my mother, now you can make recipe Japanese Omelette / Dashimaki  Tamago. Basic Recipe with 6 ingredients and 7 steps. Next this is how to prepare, please pay attention carefully.

In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 6 ingredients and 7 stages of easy cooking Japanese Omelette / Dashimaki  Tamago. Basic Recipe.

Ingredients all Japanese Omelette / Dashimaki  Tamago. Basic Recipe

1. It’s 5 : Eggs.
2. It’s 3 cc : Soy sauce.
3. You need 10 cc : Sweet sake.
4. You need 3 g : Salt.
5. It’s 10 g : Sugar.
6. Prepare 100 ml : Dashi broth.

If all ingredients Japanese Omelette / Dashimaki  Tamago. Basic Recipe it’s ready, We’re going into the cooking stage. Below is how to serving with fast.

Process Cooking Japanese Omelette / Dashimaki  Tamago. Basic Recipe

1. Lightly mix eggs in a bowl. Mix all seasonings and add slowly mix in the bowl.
   
2. Grease a square frying pan. Make sure the pan is fully greased by spreading it with a paper towel. To test if the pan is warm enough, use a chopstick to put a drop of the egg mixture onto the frying pan. If the drop fries right away, it is ready.
   
3. Scoop the mixture to just more than half the ladle, and pour it in the frying pan. Use a chopstick to pop the bubbles, this will distribute the heat evenly. Before the omelette is too hard, roll the omelette quickly towards yourself in three-fold
   
4. Use a greased paper towel to grease the now open area of the frying pan, then push the folded omelette away from yourself and grease the newly (closer to you) open area of frying pan
   
5. Pour another ladle of the egg mix into the pan. Lift the previously rolled omelette in the first fold. Repeat. After the third scoop, fold in two-fold.
   
6. Use the hot edges of the frying pan to clean up the edges. Cool at room temperature. As it cools, any softness or space in the inner layers of the omelette will disappear and you are left with a beautiful looking omelette.
   
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8. Finish and Enjoy.

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