[RECIPE] Dashimaki Tamago with Ankake Sauce

Dashimaki Tamago is a classic Japanese rolled omelet, made light and fluffy with the addition of Dashi broth. This version is served Ankake-style, featuring a savory, thickened sauce made with Kuzu starch. Kuzu starch, derived from the Arrowroot plant (Kuzu or Kudzu), is commonly used in Japanese cooking to create smooth, glossy sauces. It also helps make the omelet extra soft. This dish pairs wonderfully with steamed rice for a comforting side.

Served in Hakusan Layered Strips Plate, Rice Bowl, Chopsticks, Chopstick Rest  

Recipe:

Serving: 2-3 
Time: 20 minutes

Ingredients:

• 4 pcs Egg
• 1 1/2 tbsp Kuzu Starch
• 1 cup Water
• 3 tbsp White Dashi
• 1 tbsp Soy Sauce
• 1 tbsp Sake
• 1 tbsp Sugar
• 1 pinch Salt
• 1/2 pack Shimeji
• Cooking Oil
• Scallion

Instructions:

1. In a pot, combine water, white Dashi, soy sauce, Sake, and sugar on low heat. Set aside ⅓ of the sauce for eggs. 
2. In a small bowl, dissolve the Kuzu starch in 2 tbsp of water to make a slurry.
3. To the remaining ⅔ of the sauce, add the shimeji mushrooms, ⅔ of the slurry, and a pinch of salt. Simmer until the Ankake sauce thickens. Set aside.
4. In a separate bowl, beat the eggs with the reserved ⅓ of the Dashi mixture and the remaining Kuzu slurry. Mix well.
5. Heat a frying pan or Tamagoyaki pan over medium heat. Lightly oil the pan, then pour in the egg mixture in batches, rolling it into a layered omelet (Tamagoyaki).
6. Once cooked, slice the omelet into pieces, pour the warm Ankake sauce over the top, and garnish with chopped scallions.

 > Purchase rice from the rice factory here

RECIPE by Azusa