Dashimaki Tamago

[yuiyoshida]

In Japan, it’s often said that you can judge the quality of a restaurant by the quality of their dashimaki tamago. It’s a rolled omelette that makes for a great benchmark because it’s not only ubiquitous, it takes an enormous amount of skill and experience to produce a good roll.

Ingredients
1 1/4 cup eggs (5-6 eggs)
1 cup dashi
1 tablespoon white soy sauce
3 grams potato starch (3/4 teaspoon)
1 tablespoon oil
daikon for serving

Method

Break the eggs into a large bowl. You want to mix the whites and yolks evenly but you do not want to incorporate air. To do this, hold the chopsticks (or fork) at a 90-degree angle to the bottom of the bowl and use a left and right cutting motion to beat the eggs. Don't use a circular or whipping motion, as this will incorporate air.
In another bowl, stir the dashi, white soy sauce and potato starch together until the starch is fully dissolved.

Pour the dashi mixture into the eggs and stir together thoroughly while trying to limit the amount of bubbles that form.
Strain the mixture to remove any clumps of unmixed egg. This should also remove any bubbles that may have formed when you mixed the dashi with the egg.
Heat a 12-inch non-stick frying pan over medium heat until a drop of water added sizzles but not so hot that it beads and hovers around.

more.. http://www.houseofjapan.com/cuisine/dashimaki-tamago-2014