dashi maki tamago

Dashi means "soup stock", Maki means "roll", and Tamago means "eggs" in Japanese; and therefore dashi maki tamago literally means "soup stock rolled eggs," or "soup flavored thick Japanese omelette rolls". Sometimes people call these tamagoyaki, where yaki refers to food that's grilled.

Anyhow, John and I love tamagoyaki, and while we were in Japan last time we got two tamagoyaki pans... and yes there are pans that are designed to make these yummy tamago. We got one for the restaurant project, and the other for home use. They are slightly different... the square and copper one is used in commercial settings while the rectangular and teflon one is used in homes.

I have this wonderful recipe that makes the best dashi maki tamago ever. It's better than any tamago I've had in Japanese restaurants.

And here's the recipe:

Ingredients:
6 eggs, beaten
4 fl oz (125cc) dashi stock (Japanese dashi is the best, but I used my own creation)
2 tbsp sugar
1 tsp salt
1 tbsp sake (optional)
1 tbsp mirin (optional, but it's just so much yummier when you use it.)
1 tbsp vegetable oil for frying

And the techniques on how to properly make a tamagoyaki/dashi maki tamagois a whole new other subject. It somehow tastes better if you make these in a proper pan, but if you'd like to make scrambled eggs with the recipe I think it'll still be yummy.