Umami Dashi-Infused Tamagoyaki with Smoked Miso

Instructions

1. 1

   In a small bowl, combine dashi powder with hot water and stir until dissolved. Let it cool slightly.

   ~5 min
2. 2

   In a mixing bowl, whisk together the eggs, dashi mixture, soy sauce, mirin, white miso paste, and sugar until well combined. Strain the mixture through a fine-mesh sieve to remove any eggy solids, ensuring a smooth batter.

   ~5 min
3. 3

   Heat a non-stick frying pan over medium-low heat. Lightly oil the pan. If using a square tamagoyaki pan, oil it generously.

   ~2 min
4. 4

   Pour a thin layer of the egg mixture into the hot pan, tilting to coat the bottom evenly. Cook until the bottom is set but the top is still slightly wet.

   ~2 min
5. 5

   Using a spatula or wooden spoon, carefully roll the cooked egg towards one end of the pan. If using a rectangular pan, fold it over itself.

   ~1 min
6. 6

   Lightly oil the empty part of the pan and pour another thin layer of egg mixture, lifting the rolled egg to allow the new batter to flow underneath.

   ~2 min
7. 7

   Once the new layer is mostly set, roll the existing omelet over the new layer, creating another fold. Repeat this process until all the egg mixture is used, creating a multi-layered omelet.

   ~15 min
8. 8

   Remove the tamagoyaki from the pan and place it on a cutting board. While still warm, lightly dust the top with smoked paprika. For an extra smoky aroma, you can briefly torch the top using a kitchen torch.

   ~3 min
9. 9

   Let the tamagoyaki cool slightly for a few minutes before slicing it into thick pieces with a sharp knife.

   ~5 min