Dashimaki tamago

What to get ready

• Chicken eggs 16
• Dashi broth 360 ml
• Soy sauce 48 ml
• Mirin 60 ml
• Sugar 40 g
• Oil 100 ml
• White radish 240 g
• Spring onion 60 g

Method

1. 1 Beat the eggs gently, then mix in the dashi broth in a ratio of one part dashi to three parts eggs.
2. 2 The extra dashi is what sets tamagoyaki apart from regular tamagoyaki; the rolls are therefore soft, moist, and easily fall apart.
3. 3 Strain the mixture through a sieve to remove any egg strands and air bubbles.
4. 4 Pour a thin layer into the square pan and roll it up while the surface is still slightly wet.
5. 5 Pour the next layer and thread it under the old roll, then roll again, making five layers.
6. 6 Press the rolled meat on a bamboo mat for 5 minutes to form a square roll, then slice into rounds and serve with grated radish.

With an appliance

• Oven 31 min

  Replace steps 4 and 5: pour thin layers of egg into the rectangular mold, bake on the middle rack at 170 degrees for 2 minutes per layer, then roll up while the surface is still moist, rotating the mold after the third layer; step 6 remains unchanged.