The most important point is to thoroughly dissolve the seasoning ingredients into the dashi stock before adding the egg. Also, don't beat the 3 eggs too much.
If air bubbles form, pop with the chopsticks. Once halfway cooked, roll it towards you. When rolled, push it to the back. Put some oil in the empty section of the pan and pour in the egg mixture.
Finish the omelet by pushing against the sides of the pan to form the shape. Since it will later be shaped using a bamboo mat, you don't need to worry about this too much.
Once cooked, roll it up in a sushi mat to form the shape.
Wrap it in the sushi mat and leave for 5-10 minutes if you have the time. It's done!
Cut into slices and arrange on a dish. Accompany with some grated daikon radish.
Serve with grated daikon radish!
You can use it as a sushi topping!
Here is a recipe for "Datemaki"
Recipe ID: 1001264.
Story Behind this Recipe
Enjoy this delicious thick rolled omelet!
Since you will be able to adjust it somewhat later on, just lightly roll the omelet. In any case, don't cook it too much. If you add 1 tsp of mayonnaise to the ingredients, it will remain moist even after time has passed (this is apparently the trick they use in Japanese restaurants).