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Japanese rolled omelet with dashi
a type of Japanese omelet made by rolling thin layers of egg mixed with dashi broth; softer and more moist than tamagoyaki
Japanese egg dishes
出汁巻き卵 is a Kyoto-style Japanese omelet made with dashi broth, resulting in a soft, moist texture.
DIFFERENCE FROM 卵焼き:
- 出汁巻き卵: Contains dashi, softer and juicier, more common in Kansai
- 卵焼き: Often sweeter, drier, more common in Kanto
Cooking tips
- Uses 出汁 (dashi broth) mixed with eggs
- Cooked in a rectangular pan (卵焼き器)
- Requires technique to roll layers while cooking