This is my favorite egg dish. It was always in my Obento which my mum made every day for me when I was a student.
3 Tablespoons of Water
½ Teaspoon of Fish Stock Powder
½ Teaspoon of Soy Sauce
Mix all ingredients together in a small bowl. Do not mix too well, as the Dashimaki will become hard.
Pour a small amount of oil in a Tamagotaki frying pan (see note below). Heat the pan on high, and wait until the pan gets really hot.
When the pan gets really hot, turn it back to medium heat. Pour 1/3 of the egg mixture into the pan. Spread the mixture evenly over the pan. As bubbles start coming up, pop them and cover the holes by the egg mixture on the pan by rolling the pan.
When the bottom of the egg layer is set (make sure it is not fully set and there is still some liquid on top of the layer), start rolling the egg from the far end toward yourself. O found it is easier to “Fold” it rather than “Roll” it. Try to fold the egg layer to the middle first, and then try to fold it to the end.
Slid the rolled egg back to the far edge. Pour ½ of the remaining of the egg mixture and spread it over the pan. Make sure to spread the mixture under the rolled egg too.
Once the bottom of the egg is set, roll it toward you as before.
Pour all of the remaining egg mixture into the pan and repeat step 5 and 6 once more.
Remove the rolled egg from the pan. Leave and cook it down for 5 minutes.
Cut into 6 equal prices and serve.
A Takagoyaki Frying Pan is a small rectangular pan which is used only for Tamagoyaki. The size is 18cm x13cm.