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.
出汁巻き卵を焼いた。
I made a dashi-rolled omelette.
お弁当に出汁巻きを入れた。
I put dashi omelette in the lunch box.
出汁がたっぷり入った出汁巻きは、箸で切ると汁がじゅわっと出てくる。
A dashi omelette packed with broth oozes juices when you cut it with chopsticks.
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
SIMILAR WORDS:
- 卵焼き: Japanese rolled omelette — the broader category; often sweeter, may not contain dashi
- 厚焼き卵: thick omelette — a thicker, firmer style
- 茶碗蒸し: savory egg custard — also uses dashi but steamed, not rolled