Microwave Silky Tofu Dashimaki-Style Tamagoyaki
A Japanese rolled omelette made without a tamagoyaki pan, using a microwave-safe cooking bag set inside a heatproof container. Mixing in mashed tofu slows the sharp rise in the egg's temperature, so it retains moisture even after heating and turns out silky and juicy, with dashi spilling out the moment you cut into it. There is little to wash up and it is hard to fail, so it is also recommended for anyone who finds tamagoyaki intimidating.
INGREDIENTS
Ingredients
INSTRUCTIONS
Instructions
Set a microwave-safe cooking bag inside a heatproof container that can be used in the microwave.
0:30~1 minPut the tofu into the bag and mash it thoroughly by hand until it becomes a paste.
0:33~3 minCrack the eggs into the mashed tofu. The tofu slows the sharp rise in the egg's temperature and keeps the moisture in during heating, so it turns out silky and juicy.
1:12~1 minAdd shiro-dashi to season. If you prefer it sweeter, you may add sugar.
1:14~1 minMix the contents of the bag thoroughly with a whisk. Once mixed, lift the bag and shake it lightly to work the tofu and egg left at the bottom into the rest, then whisk again.
1:27~3 minLift the bottom of the bag and slide it along the container to smooth out the wrinkles in the bag.
1:50~1 minLift the container and drop it lightly onto the counter several times to release the large air pockets inside.
2:02~1 minTo let steam escape, do not tie the mouth of the bag; fold it over lightly and microwave at 600W for about 6 to 7 minutes, keeping an eye on it.
2:17~7 minTake it out, taking care not to burn yourself, and let it rest for about 5 minutes to settle.
2:35~5 minTake it out with the bag, then transfer it to a plate by shifting and sliding the bag away little by little. Turning the side that was on the bottom face up makes it look nicer.
2:49~2 minLeaving it on the plate, cut it gently so it does not fall apart, and it is done.
3:16~1 min
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