Layered Japanese Rolled Omelette with Dashi

What you need

• 3 eggs
• 45 ml (3 tbsp) dashi stock, cool
• 4 tsp sugar
• 1 tsp soy sauce, plus a few drops for the daikon
• 2 pinch salt
• 1 tbsp neutral oil, for the pan
• 60 g (2 oz) daikon radish, finely grated, to serve

Method

Restated from the original video

1. 1

   Stir the sugar, 1 tsp soy sauce and salt into the dashi until the sugar dissolves.

2. 2

   Beat the eggs well in a bowl without making them foamy, then stir in the seasoned dashi.

3. 3

   Heat a rectangular tamagoyaki pan or small frying pan over medium heat. Wipe it with oil using a folded paper towel and keep the towel handy.

4. 4

   Test the heat with a drop of egg. It should sizzle straight away.

5. 5

   Pour in about a quarter of the egg and tilt the pan to cover the base thinly. Prick any large bubbles with chopsticks.

6. 6

   When the top is nearly set but still moist, roll the sheet from the far end towards the handle.

7. 7

   Push the roll back to the far end and wipe the bare part of the pan with oil.

8. 8

   Pour in another quarter of the egg, lifting the roll so the new egg runs underneath it.

9. 9

   When the new layer is almost set, roll it up around the first roll. Repeat with the remaining egg, keeping each layer thin.

10. 10

    Press the finished roll against the side of the pan to square off its shape, then tip it onto a board.

11. 11

    Let it cool for 5 min so it holds together, then cut it into 6 slices.

12. 12

    Squeeze the daikon lightly, pile it next to the slices and add a few drops of soy sauce on top.

Imported from cookingwithdog.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.