高湯蛋捲 / Dashimaki Tamago

高湯蛋捲是在打散的蛋液裡混合高湯來煎烤的料理。是居酒屋的經典菜色之一也是常見的日本家常料理。是日式厚煎蛋捲的一種，特徵是有高湯的風味、多汁、柔軟且蓬鬆的口感。常常作為便當的菜色。使用四方形的專用平底鍋來煎烤。北海道的高湯蛋捲所使用的雞蛋幾乎100%是北海道產。

Dashimaki Tamago is a dish of fried eggs, which are first beaten and cooked with dashi. Dashi is Japanese soup stock made from fish or kombu kelp, while tamago means egg. It is nigh on a regular feature of menus in izakaya restaurants, but still typical for home cooking. This is a kind of Atsuyaki Tamago, thick fried egg rolled up. But, Dashimaki Tamago features the flavor from dashi. Because of the soft and juicy texture, it’s also popular for bento lunch boxes. To cook it, a special frying pan of a square shape is used. As for eggs in Hokkaido, they are 100% Hokkaido sourced.

Photo from Wikipedia