Ultimate Fluffy Japanese Rolled Omelet with Lots of Dashi

Name: Ultimate Fluffy Japanese Rolled Omelet with Lots of Dashi
Yield: Serves 2 servings
Ingredients: 3 eggs; 2/3 –3/4 cup dashi (about 150–180 ml, adjust based on egg size; use water plus 1 teaspoon dashi granules); 1 –2 teaspoons potato starch (adjust based on egg size)

EMICOキッチン @cook_40063579

This recipe is all about enjoying the flavor of dashi! While rolling the omelet takes some skill, when done right, you'll get a soft, creamy, and juicy texture.
Recipe background:
This is a low-carb recipe.
With this much dashi, it may be hard to roll without using potato starch.

EMICOキッチン @cook_40063579

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Ingredients

Serves 2 servings

3eggs
2/3–3/4 cup dashi (about 150–180 ml, adjust based on egg size; use water plus 1 teaspoon dashi granules)
1–2 teaspoons potato starch (adjust based on egg size)

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Steps

1

Combine all ingredients in a bowl and mix well (pour the dashi over the potato starch to prevent lumps). Use chopsticks to thoroughly break up the egg whites.
2

Lightly oil a tamagoyaki (Japanese omelet) pan, pour in a thin layer of the egg mixture, and cook quickly, repeating the process without letting it burn.
3

Since the potato starch settles, stir the mixture lightly each time before pouring it into the pan.
4

Start rolling when the surface looks just set. If you feel unsure about your rolling skills, give it a try anyway—just work quickly!
5

After each roll, immediately oil the surface of the pan again.
6

Cook over medium heat (I use a slightly strong medium heat). The key is to work quickly. Because there's a lot of dashi, it doesn't burn easily.
7

If you cook too slowly over low heat, the inside can dry out and the texture will change.