Tamago

Base Ratio (2 Servings) ​3 large eggs ​80 ml cooled dashi stock (approx. 5 tbsp) ​1 tsp light soy sauce (Usukuchi, keeps the egg color bright) ​1/2 tsp mirin ​1 pinch fine salt ​Neutral oil for greasing Mix without over-whisking Preserves a smooth texture without air bubbles Gently whisk the eggs using chopsticks in a cutting motion—do not incorporate air or create foam. Stir in the cooled dashi, light soy sauce, mirin, and salt. Pass the mixture through a fine-mesh strainer into a measuring cup with a spout for easy pouring. Preheat and oil the pan Medium-low heat prevents browning Heat a rectangular tamagoyaki pan (or small round non-stick pan) over medium-low heat. Wipe the surface lightly with a folded paper towel dipped in neutral oil. Layer and roll the first layer Pour in about 1/3 of the egg mixture, swirling to cover the bottom evenly. Pop any large bubbles with chopsticks. When the bottom sets but the top is still slightly runny, roll the egg layer from the far side toward you. Push the roll back to the far end of the pan. Repeat for subsequent layers Crucial: lift the roll to let liquid flow underneath Re-oil the pan surface using your oiled paper towel. Pour in half of the remaining egg mixture. Lift the existing roll so the raw egg flows underneath it. Once partially set, roll the original log back toward you over the new layer. Repeat once more with the final batch of egg. Shape and slice Remove the cooked roll to a sushi mat wrapped in plastic wrap (or folded paper towel). Gently press and shape it into a tidy rectangle, letting it sit for 2–3 minutes to set its shape and absorb residual liquid. Slice into thick rounds and serve with grated daikon.

Unbalanced

% Daily Values based on a 2,000 calorie diet