DASHIMAKI TAMAGO

Ingredients

• Simmer Sauce

  Mushroom Dashi - Wegmans

  4 tbsp or 64g

• Soy sauce

  Made from hydrolyzed vegetable protein

  1 tsp or 6g

• Mirinda Soda

  Pineapple - Fiesta

  100g

• Salt

  Table

  0.001 cup or 0.4g

• Egg

  Whole, fresh eggs

  4 extra large or 224g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

Directions

1. Mix the dashi, light soy sauce, mirin and salt together in a cup until the salt has dissolved. Set aside. Break the eggs into a large bowl. Use chopsticks to break the egg yolks and mix together thoroughly with the egg whites so no lumps of white remain. Pour the dashi mixture into the eggs and stir gently. Place the omelette pan/skillet over a high heat. Put the vegetable oil into a small bowl and soak a paper towel in the oil. Use chopsticks to carefully spread the oil-soaked paper towel around the pan to lightly grease it. Make sure the pan is hot, then pour a quarter of the egg mixture into the pan, tilting it to evenly spread the mixture. Use your chopsticks to gently burst the bubbles that appear on the egg as it cooks. When the omelette is half-cooked (within about 10 seconds), roll it up neatly towards you using the chopsticks, then push the roll to the back of the pan. Spread over another layer of oil in the pan using the oil-soaked paper towel. Pour in another third of the remaining egg mixture, tilting the pan so that the new mixture spreads out and under the first egg roll. Within 10 seconds, when the mixture is half-cooked, roll the first egg roll towards you so that the new omelette wraps around it to make one larger roll. Repeat this process twice more to use up the remaining egg mixture. Each time, try to spread the egg under the main roll as quickly as possible so that they stick together. After the last roll, turn the heat off. Put a clean paper towel or bamboo mat on a plate and tightly wrap the egg roll in it. Leave for 3 minutes. Unwrap the egg roll and cut into 2-cm/¾-inch thick slices. Serve warm topped with tsuyu sauce and grated red radishes, garnished with finely chopped chives. Ikeda, Atsuko. Atsuko's Japanese Kitchen (p. 72). Ryland Peters & Small. Kindle Edition.