Tamago Dashi (Eggs with Dashi)

http://allrecipes.com/Search/Recipes.asp ... it1=Search

Tamago means 'egg', and Dashi is a fish-based seasoning that is used in a lot of Japanese cooking. Thus, I call this dish "tamago dashi", though it probably has a more common Japanese name.

It's easy to make, cheap, and very tasty, and may be a welcome shift from your normal breakfast regimen.

  • 4 eggs
  • 2 teaspoons dashi
  • 1 teaspoon sugar

Makes enough for 2 people.

  1. mix eggs, dashi, and sugar well
    1. scramble thoroughly
  2. use 1 tsp olive oil in pan, heat to medium.
    1. be careful not to make too not, as the eggs will cook quickly and scorch a bit
      1. overcooked (and especially blackened) food is very un-Japanese
  3. pour eggs like a thin omlette, just enough to cover the bottom of the pan
    1. lift and swirl the pan to cause the egg mixture to spread evenly.
    2. a bit like making crepes
  4. let the eggs firm (this will happen very quickly)
  5. carefully roll the egg pancake from one end to the other, so that it is a rolled tube
    1. once rolled, you can cut it in half with the spatula to help it fit better
  6. cook just slightly more to allow the roll to stick together better
  7. take out
  8. repeat for additional rolls, until egg is gone
    1. in a 10" pan, I find I make two pancakes, each of 2 eggs worth

Technique;

  • Find the right balance of heat and cooking time; you want the finished roll to be mostly yellow with a bit of brown. Because the eggs are poured thin, it's easy to overheat and make the omlette too brown.
  • Rolling
    • hashi (chopsticks) are useful here for this delicate work
      • use them to tease up the edge of the pancake gently, to check whether it's ready for rolling.
      • to do the rolling, I find it easiest to use hashi in one hand, and then a spatula in the other. I roll with the hashi, and use the spatula to help hold the roll in place as it's being formed.

Serving;

  • cut the roll int about 1/2" to 1" chunks
  • serve with white calrose rice and miso soup

Ideas

  • While egg is firming, sprinkle with nori (seaweed) seasoning