What is a potential texture issue for Dashimaki tamago after several days in the fridge?
Answer
Becoming slightly spongier or more water-logged
The Dashimaki tamago style relies heavily on seasoned broth, or dashi, which contributes significant liquid content to the omelet when fresh. While this liquid ensures wonderful moisture initially, upon cooling and extended refrigeration, this absorbed moisture can sometimes lead to a texture change where the egg becomes slightly spongier or appears more water-logged compared to sweeter variations. For dashi-heavy recipes, extra care during wrapping or even gentle pressing after cooling may be required to maintain the desired internal structure against this released moisture.
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