1.
dashi-rolled omelette; Japanese omelette with dashi broth
A Japanese rolled omelette made by mixing beaten eggs with dashi broth, then rolling it in thin layers in a rectangular pan. Soft, moist, and savory.
Short for 出汁巻き卵. A staple of Japanese home cooking and bento boxes. Distinguished from 卵焼き by the addition of 出汁 (soup stock), which makes it softer and more moist. Particularly associated with Kansai-style cooking, where a lighter, more savory version is preferred over the sweeter Kanto-style 卵焼き.
Common collocations
- 出汁巻き卵: dashi-rolled egg (full form)
- 出汁巻きを巻く: to roll a dashi omelette
- ふわふわの出汁巻き: fluffy dashi omelette