Description
Another kind of Japanese omelet without salt and sugar, but with a Dashi broth. Dasi is one of the "pillars" of Japanese cuisine. This is the broth from kombu seaweed (kelp) and katsuobushi (shavings of dried tuna). Now not very difficult to buy the Dashi concentrate, it is on sale along with products for sushi. Dashimaki tamago roll with scrambled eggs with the addition of Dashi. It is resilient, holds its shape well. Dasi gives the omelet an interesting "sea" flavor. This is a beautiful appetizer or a hearty Breakfast, or you can give scrambled eggs to take to school.
Ingredients
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Chicken egg
2 piece
-
Broth
50 ml
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Daikon
1 slice
-
Ginger
1 slice
-
Green onions
1 coup
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Soy sauce
1 tsp
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Sauce
1 tsp
-
Vegetable oil
1 tsp
Cooking
Here are the products we need, except for oil. In the Cup - concentrate Dasi. They are different in composition, so the focus should be on the instructions on the particular package. The stronger you'll make a broth, the more intense will be the flavour of the omelet.
In a small bowl break eggs, add to them the diluted broth. As the majority of such concentrates, it is diluted with boiling water, so you need to let it cool before adding to eggs.
Stir the eggs with Dashi. In any case, no need to whip extra air this mixture is contraindicated.
Warm up on medium heat pan with a drop of oil. Oil need the bare minimum, you can even wipe the pan with gauze to remove excess. Here is the special pan "Tamahome" - for the convenience of folding the egg rolls, but for regular round will be released no worse.
Pour half of egg mixture into the pan, immediately distributed more evenly. If bubbles, they need to pierce and remove before the mixture has hardened.
Begin to collapse roll, as soon as the mixture is slightly cooked. In a narrow pan you can do one shoulder or even with chopsticks, on a wider easier to operate with two blades.
Twisted roll shifts to the place of his beginning, it is necessary to continue spinning in the same direction.
At the free surface of the pan pour the rest of the mixture, distribute evenly and ensure it penetrated the roll, at least a little. Exactly the same as the first time, remove bubbles. Now it is even more important: will bubbles spoil the appearance of the dishes he's supposed to be evenly Golden. It is noticeable that in the existing roll has flaws... Again wrap our eggs.
And here is our lovely loaf. You can poprinimat his spatula on the top and sides to give a more rectangular shape, and can be left as is, it is a matter of taste. If the loaf turned out rather loose - this happens from a lack of skill - it can be hot wrapped in a bamboo Mat for sushi, to give the desired shape, press it on and leave for ten minutes.
RUB on a small grater daikon and ginger. Grated daikon on the volume will be enough for about a tablespoon, ginger - tea. If you'd like it spicy - make more. Gently press grated - a lot of juice is not necessary, it will spread.
Roll up slices with a width of 1-1,5 cm, put on a plate, put the daikon and ginger.
Now roll pour "sauce with sesame seeds" from TM Kikkoman and daikon literally drip a drop or two of soy sauce "Light" TM Kikkoman. The sauce is instantly absorbed. If you like a more pronounced salty taste, take the "Naturally brewed" soy sauce. It's better than pouring more "Light" - bare work.
We will decorate our roll finely chopped green onions. A few feathers bow in the slide daikon represent the first sprouts pushing up from under the snow. With spring all of us!
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