Components

• 1. Dashi

Further Ingredients

• 3 eggs

• 2 tsp sugar

• 1 tsp soy sauce

• 1 tsp mirin

• 2 pinches of salt

• 2 tbsp neutral oil

• Grated daikon (to serve)

Further Improvements

• Not tried yet. This is the dashimaki version, with a lot of dashi. It’s tender but fragile, use 2 tbsp of dashi the first time.

• Keep the heat on medium. If it sizzles too much, lift the pan off the heat for a few seconds.

• Eat it fresh, it releases liquid as it sits.

Directions

• Prepare the dashi, 45ml go in the eggs.

• Beat the eggs gently with chopsticks, cutting through the whites without making foam.

• Dissolve the sugar and salt in 45ml of dashi with the soy sauce and mirin, and mix it into the eggs. Pour it into a measuring cup with a spout.

• Heat a rectangular tamagoyaki pan (or a ø20-24cm nonstick pan) on medium and oil it thinly with a paper towel.

• Pour a thin layer of egg, tilt the pan to cover it and pop the big bubbles.

• When the bottom is set but the top is still runny, roll it from the far end towards you.

• Push the roll back to the far end, oil the empty part and pour another thin layer, lifting the roll so the egg flows under it.

• Roll it towards you again. Repeat until the egg is used up, 3-4 layers.

• Wrap the hot omelette in a sushi mat (makisu) and let it rest for 5 minutes to set the shape.

• Cut it into 1.5cm slices and serve with grated daikon and a drop of soy sauce.