Dashi Maki Tamago
One of my most favorite dishes to make and eat is Dashi Maki Tamago. The combination of dashi, mirin and egg is a perfect combo. But if I were to say that making this is easy, that would be an outright lie. It has taking me years of making this over and over again to get where I am today, which is worlds apart from the masters. When I watch a chef make the perfect Dashi Maki Tamago, I am always in awe. Then the next time I make it, I try to incorporate their technique (often times unsuccessfully).
Even though making this dish is a challenge, it is really fun, too. You will NEED a rectangular Tamagoyaki pan to make this dish - there is no way around it. They come in many forms but I suggest trying the non-stick to start out with.
- In a bowl, crack both eggs and then add the remaining ingredients except the oil. Over high heat, add the sesame oil to the pan, let it just start to smoke and roll the oil around the pan to coat. Then drain oil into small bowl, wipe the excess oil with a paper towel.
- If the pan is smoking hot, let it cool for a minute or two. Now pour one fifth of the egg mixture in the pan, making sure it coats the whole bottom. Once the the egg is cooked through, take chopsticks and roll the egg from the handle side to the opposite side of the pan. If you roll carefully, ideally when finished the cross section will be a rectangle. Now with the egg at the opposite side, add one fourth of the remaining mixture. This time make sure it coats the bottom again, but lift up the already-rolled egg, so some of the egg mixture goes underneath it. Once this new layer is cooked through, roll from the opposite side toward the handle using the initial rolled part. Once you reach the handle, push the rolled egg to the opposite side and repeat the process until you have used all of the egg mixture (three more times). Once you have completed this, transfer your Dashi Maki Tamago to a plate. Allow to cool, then slice & serve or wrap for later.