Umami-Infused Dashi Tamagoyaki with Smoked Eel

Instructions

1. 1

   In a small bowl, combine dashi granules with water and stir until dissolved. Strain through a fine-mesh sieve to ensure a smooth liquid.

   ~2 min
2. 2

   In a large mixing bowl, whisk together the eggs until thoroughly combined. Gradually whisk in the prepared dashi, soy sauce, mirin, sugar, and salt until fully incorporated.

   ~5 min
3. 3

   Prepare the smoked eel by slicing it into thin strips, about 1/4 inch thick.

   ~3 min
4. 4

   Heat the tamagoyaki pan over medium-low heat. Lightly grease the pan with vegetable oil, wiping away excess with a paper towel.

   ~2 min
5. 5

   Pour a thin layer of the egg mixture into the pan, just enough to cover the bottom. As the egg begins to set but is still slightly wet on top, place a few strips of smoked eel evenly over the surface. Carefully roll the cooked egg over the eel using chopsticks or a spatula.

   ~3 min
6. 6

   Brush the rolled egg lightly with oil. Pour another thin layer of egg mixture into the empty part of the pan, allowing it to flow under the rolled egg. Once this layer starts to set, roll the previous roll over this new layer, incorporating it.

   ~3 min
7. 7

   Repeat the process of adding thin layers of egg mixture, eel strips, and rolling for 3-4 more times, until all egg mixture is used and a thick, layered omelet is formed. Ensure each layer is cooked through before adding the next.

   ~15 min
8. 8

   Once fully cooked and rolled, gently shape the tamagoyaki into a rectangular form using the pan and a spatula. Let it rest in the pan for a minute before carefully transferring it to a cutting board.

   ~2 min
9. 9

   Allow the tamagoyaki to cool for a few minutes before slicing it into 1-inch thick pieces. Serve immediately.

   ~5 min