Tamagoyaki

A traditional Japanese food, tamagoyaki is a soft and delicate rolled omelet. Although the method for flipping and rolling the eggs may appear difficult, if I can do it, so can you.

Ingredients :

• 14 cup of hot water

• Ajinomoto Hondashi instant dashi powder, 1/4 teaspoon

• Four big eggs

• sugar, 2 teaspoons

• 1/2 kosher salt spoon

• a smidge of soy sauce

• 1 tablespoon canola oil and 1 teaspoon mirin

• Daikon grated for serving (optional)

STEPS :

     1. Creating dashi stock :

Mix the 1/4 cup warm water and dashi powder in a small bowl or glass measuring cup. To dissolve the grains, stir with a fork. You can use cold or room temperature water; it doesn't matter; the warm water just makes them easier to dissolve.

     2. Whirl the eggs :

Add the eggs, sugar, and salt to a medium bowl. The eggs should be thoroughly mixed with a fork. Don't use too many bubbles, please.

     3. Spice up the eggs :

Soy sauce, mirin, and dashi stock should be added. Mix everything together completely.

     4. Eggs may be strained (optional) :

Pouring the egg batter into the pan will be simpler if the eggs are strained through a fine mesh strainer placed over a liquid measuring cup with a spout for a silkier custard-like texture.

     5. Grease the pan after heating it. :

Dip a small, folded paper towel into the oil in a small basin. To clean the interior of a tiny nonstick pan or kotobuki tamagoyaki, use the wet paper towel. When the eggs are added, heat the skillet over medium-high heat just long enough to begin cooking them but not long enough to allow them to brown. Then, lower the heat to medium-low.

     6. Cooking the top layer :

Just enough batter should be added to the pan to cover the bottom completely. Cook until the top is mostly set but still a little liquidy.

Lift one end of the food and roll it to the other end of the pan using chopsticks or a narrow fish spatula. If the first few flips are scrunched up or wrinkled, don't worry. Simply continue to roll with it.

     7. Additional two layers :

Lift the cooked egg up to get some oil under it while you wipe the skillet with the paper towel that has been saturated with oil. Then add just enough additional egg batter to cover the pan's bottom. To allow the egg batter to cover the cooked egg underneath, lift it up just a bit and tilt the pan.

Prepare until mostly set. Roll the eggs once again in the opposite way, adding layers to create something akin to a snowman. Continue by lubricating the pan, adding more egg batter, and rolling it in the opposite direction. By now, you will have used half of the egg batter.

Onto a cutting board or a serving plate, slide the tamagoyaki.

Using the remaining batter, create a second tamagoyaki by doing the same steps.

     8. Present the tamagoyaki :

To see the swirls inside, slice the tamagoyaki into 1-inch slices. If desired, serve with grated daikon radish on the side or with other Japanese-inspired dishes.

Remaining food can be stored in a refrigerator for three to four days. Despite the fact that it can be served cold, I prefer to take it out of the fridge and let it sit on the counter for about 30 minutes to remove the frost. It can also be quickly warmed through in the microwave in 15-second intervals.

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