Silky Dashi Tamagoyaki with Spring Onion

⏱ 20 min · Serves 2

A pillowy Japanese rolled omelette, layered like a scroll and just sweet enough. Warm dashi keeps it custardy, and a scattering of spring onion gives it a fresh bite. Perfect with rice for breakfast or sliced cold into a bento.

Per serving: 259 kcal · 13.5g protein · 3.5g carbs · 20.5g fat

Ingredients

• 4 large eggs
• 60ml dashi (or 60ml warm water + 1/2 tsp instant dashi powder)
• 1 tsp caster sugar
• 1 tsp mirin
• 1 tsp light soy sauce
• Pinch of fine salt
• 1 spring onion, very finely sliced
• 1 tbsp neutral oil (rapeseed or sunflower), for the pan
• To serve: grated daikon, soy sauce, steamed rice

Method

1. Whisk the eggs in a bowl gently with chopsticks or a fork — you want them combined, not frothy.
2. Stir the dashi, sugar, mirin, soy sauce and salt together until the sugar dissolves, then whisk into the eggs. Pass the mixture through a sieve for the silkiest result, then stir in the spring onion.
3. Heat a tamagoyaki pan (or small non-stick frying pan) over medium-low heat. Dip a folded piece of kitchen paper in the oil and wipe the pan to coat lightly.
4. Pour in about a quarter of the egg mixture, tilting to cover the base. Pop any bubbles with your chopsticks. When the surface is just set but still slightly glossy, roll the egg away from you into a loose log at the far side of the pan.
5. Wipe the empty pan with the oiled paper again, pour in another quarter of the mixture, lifting the cooked roll so the raw egg runs underneath it.
6. Once set, roll the log back over the new layer. Repeat with the remaining egg in two more additions, keeping the heat gentle so the omelette stays pale and tender.
7. Tip the finished roll onto a bamboo mat or sheet of cling film, wrap snugly and press into a neat rectangle. Rest 3 minutes.
8. Slice into 2cm thick pieces and serve warm or cool with a little grated daikon, a splash of soy sauce and hot rice.