Name: Easy Microwave Rolled Omelet (Dashimaki Tamago)
Cuisine: 和食
Ingredients: 1 egg; 1 tbsp water; 1/2 tsp white dashi

About "Easy Microwave Rolled Omelet (Dashimaki Tamago)"

This video demonstrates how to easily make rolled omelet (dashimaki tamago) in a microwave using a 100-yen shop gadget. Simply mix 1 egg, 1/2 tsp of white dashi, and 1 tbsp of water, microwave at 500W for 80 seconds in total, and shape it with the included press mold. This oil-free, healthy recipe is the perfect size for breakfast or bento boxes, earning high praise from Iron Chef Rokusaburo Michiba.

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Tips for Making "Easy Microwave Rolled Omelet (Dashimaki Tamago)"

Heating Method
- Microwave at 500W in two 40-second intervals, stirring lightly after the first interval to ensure even cooking.
Shaping
- After heating, gently press the included mold down, secure it with the flaps, and let it sit for 1 minute to shape using residual heat.
Texture
- Since no oil is used, it achieves a wonderfully jiggly texture and remains healthy.

Ingredients for "Easy Microwave Rolled Omelet (Dashimaki Tamago)"

3 items

* Tap ingredient names to find on Amazon

1egg
1tbsp water
1/2tsp white dashi

How to Make "Easy Microwave Rolled Omelet (Dashimaki Tamago)"

1
Preparing the Egg Mixture
Crack one egg into the transparent container and beat it lightly. Then, add 1 tbsp of water and 1/2 tsp of white dashi, and mix everything together thoroughly.
Mix thoroughly until completely combined
2
First Microwaving
Place the container in the microwave without the lid and heat at 500W for 40 seconds.
Do not cover with the lid
3
Stirring and Second Microwaving
Take it out, stir the partially cooked egg mixture lightly, and microwave again at 500W for another 40 seconds.
Stir lightly to ensure even cooking
4
Shaping and Residual Heat
Once heated and the egg has puffed up, gently press the included yellow mold into the container and secure it with the flaps. Let it sit for 1 minute to shape using residual heat.
Gently press the mold down
5
Finishing Touches
After 1 minute, remove the rolled omelet from the container and plate it. The ridges on the mold create beautiful lines, making it look as if it was rolled with a traditional bamboo mat.

Food Science

Why This Dish Tastes So Good

Adding water and white dashi to eggs scientifically enhances their flavor. The inosinate and glutamate in white dashi combine with the natural umami of the egg, creating an 'umami synergy' that deepens the richness. Additionally, adding water moderately dilutes the protein concentration of the egg mixture, allowing it to retain moisture more easily during heating. This prevents the egg from becoming tough and results in a fluffy, juicy texture.

Umami CompoundsMoisture Control

Detailed Commentary on "Easy Microwave Rolled Omelet (Dashimaki Tamago)"

* Content organized by topics from the video.

94-Year-Old Iron Chef Tackles 100-Yen Gadgets

This is the second part of a special project where 94-year-old Iron Chef Rokusaburo Michiba tries out the latest kitchen gadgets. Food coordinator Yuko Hageshita presents Michiba, a self-proclaimed lover of new things, with a 110-yen cooking gadget from a 100-yen shop. The third item they test is the Easy Microwave Rolled Omelet Maker, which claims to make authentic rolled omelets easily in the microwave. Hearing that this single tool can make authentic dashimaki tamago, Michiba exclaims, 'And it's only 100 yen!' Intrigued, he watches the cooking process with great interest.

Step-by-Step Microwave Rolled Omelet

The cooking process is incredibly simple. First, crack 1 egg into the transparent container and beat it lightly. Add 1 tbsp of water and 1/2 tsp of white dashi for seasoning, then mix well. Place it in the microwave without a lid and heat at 500W for 40 seconds. Take it out, stir the partially cooked egg mixture lightly, and microwave for another 40 seconds. Once heated, the egg will puff up. Gently press the yellow mold down and secure it with the flaps. Let it sit for 1 minute to set using residual heat, and the shape is complete.

Tasting the Jiggly Rolled Omelet

After 1 minute, the rolled omelet is removed from the container and plated. The ridges inside the mold leave beautiful lines, making it look as if it was rolled with a real bamboo mat (makisu). The texture is incredibly jiggly and healthy since no oil is used. Michiba cuts a piece with his chopsticks, takes a bite, and gives a thumbs-up with a satisfied nod. Chef Yamamoto and the younger chefs taste it next. No one can hide their surprise at the quality achieved with a 100-yen tool. They also highly praise its perfect size for a single-serving bento box or breakfast.

Making Shredded Scallions with a Cutter

The fourth gadget introduced is a scallion cutter, also priced at 110 yen. This clever tool makes shredded scallions (shiraga negi) simply by gliding it along the surface of the scallion. First, Michiba demonstrates the traditional professional technique of slicing the scallion, removing the core, and finely shredding it with a knife. In contrast, Hageshita glides the scallion cutter smoothly along the surface, instantly producing a large amount of finely shredded scallions. Although not as perfectly uniform as those cut with a knife, Michiba praises the ease and unique texture, saying, 'This actually has more character!'

Iron Chef Impressed by the Versatility

Michiba tries the scallion cutter himself, gliding it along the scallion to make shredded scallions. 'Ah, I see, I see,' he says with a nod of approval as the scallion shreds easily with minimal effort. Since the cutter has sharp, sturdy blades, it is a versatile tool that can be used not only for shredding scallions but also for tenderizing meat by cutting through sinew. Despite costing only 110 yen, its ability to make home cooking dramatically easier earns Michiba's stamp of approval: 'You should definitely buy this one too.' He is deeply impressed by the evolution of these convenient gadgets.

Shaving Burdock Root: A Flash of Genius

Looking at the sharp blades of the scallion cutter, Michiba has a brilliant idea: 'Wouldn't this be great for shaved burdock root (sasagaki gobo)?' They immediately prepare raw burdock root and glide the cutter along its surface, producing beautifully thin shavings one after another. Hageshita is amazed, admitting, 'I never thought of using it for burdock root!' It is safer than using a knife and allows anyone to make uniformly thin shavings, making it perfect for dishes like kinpira gobo. This moment highlighted the Iron Chef's creativity in unlocking new possibilities for 100-yen shop gadgets.

About 鉄人の台所

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