1.
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
Similar words
- 卵焼き: the general word for a rolled omelet. Home and bento versions are often sweetened with sugar and firmer. 出汁巻き卵 adds a generous amount of dashi, which makes it soft and juicy; it is associated with Kansai and with izakaya and Japanese-restaurant menus.
Common collocations
- 出汁巻き卵を焼く: to make dashimaki (literally "grill")
- 卵焼き器: the rectangular pan used to roll it
- 大根おろしを添える: to serve it with grated daikon
Writing
Also written だし巻き卵 or だし巻き玉子, and often shortened to だし巻き.