A refined rolled omelet served at Japanese breakfasts, dashimaki tamago is made by rolling thin layers of egg mixed with dashi in a square pan. It is sugar-free and low in carbohydrates, and can be sliced, frozen, and stored in a bento box.
Place the kombu in cold water and let it soak for 20 minutes.
Heat the kombu water and remove it from the heat just before it boils. Add the katsuobushi, let steep for 5 minutes, then strain.
Whisk the eggs with the cooled dashi, salt, and soy sauce.
Lightly oil a square pan with vegetable oil. Cook a thin layer of egg until partially set, then roll it toward one side. Add the remaining mixture in thin layers, rolling it each time to form a thick omelet.
Wrap the roll in a bamboo mat and let it rest for 10 minutes to set its shape, then slice.
Do not let the pan get too hot while rolling the egg in layers, or the outside may firm up before the inside cooks. Allergens: contains egg, fish (katsuobushi), and soy. Additional allergen check: Check the product label for a gluten statement on the soy sauce. Contents may vary by product.
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