Recipe: Dashimaki Tamago

Ingredients:

• 4 eggs
• 100 grams daikon (white radish) for garnish
• 3 tablespoons dashi broth

(How to make dashi recipe can be seen in the Chawan mushi)

• 1 teaspoon sugar
• Pinch of salt
• 1 teaspoon soy sauce
• Vegetable oil for greasing frying

How to cook:

1. Previously we make dashi first. Boil 2 cups of water in a pan and insert 6 grams Katsuo bushi (grated tuna). Stir and simmer over low heat for 1-2 minutes. Broth was filtered using a fine sieve.
2. Break the eggs in a bowl, remove existing fibers around the yolk. Whisk using a whisk or chopsticks until well blended. Enter 3 tablespoons dashi broth in another bowl, then add sugar, salt and soy sauce. Stir well. Broth gradually enter into beaten egg and stir each time entering the broth. Beaten egg divided into 2 equal portions to make two dashimaki tamago.
3. Heat a flat pan and put a little vegetable oil and flatten until all basic frying terolesi well. Verify whether it fits the frying temperature by dropping a drop of beaten egg on the frying pan. If immediately expands and hissing noises, mean temperature is right. Insert half of the beaten eggs into the frying pan.
4. Let the eggs spread evenly in the bottom of the frying pan and stir. When the eggs begin to coagulate, and it appears there was a gap, pick up the frying pan and tilt so the eggs fall to the other side of the pan. Hold the eggs so that there are heated directly on the fire. Then fold the egg using a spatula and cook until done. Serve dashimaki tamago finished with grated white radish.