• Eggs4
• ★Water120cc
• ★Dashi powder (dashi no moto)1 tsp
• ★Potato starch (katakuriko)1 tsp
• ★Light soy sauce (usukuchi shoyu)1/4–1/2 tsp
• ★Mirin1/2 tsp
• ★Salta pinch

1. 1

   In a bowl, combine 120cc water, 1 tsp dashi powder, and 1 tsp potato starch, and mix well. Crack in 4 eggs and gently mix so the egg whites are fully incorporated but not overbeaten. Add 1/4–1/2 tsp light soy sauce, 1/2 tsp mirin, and a pinch of salt, then taste and adjust the seasoning.

2. 2

   Use a whisk to mix the egg mixture until smooth — this helps achieve a fluffier texture.

3. 3

   Add the light soy sauce a little at a time, tasting as you go, and adjust to your preferred level of seasoning.

4. 4

   Lightly coat a tamagoyaki (rectangular egg) pan with oil (not included in the ingredients), heat over medium heat, then reduce to low heat.

5. 5

   Pour the egg mixture into the pan in several small batches and cook each layer. Since the potato starch tends to settle, be sure to stir the egg mixture well each time before pouring.

6. 6

   The batter is soft, so don't worry if it doesn't roll up perfectly at first — it gets easier to roll as you continue.

7. 7

   If rolling is difficult, use a spatula or turner to help guide and shape the roll.

8. 8

   Cook each layer slowly over low heat, and once the outside and sides are fully set and lightly golden, your dashi tamagoyaki is ready to serve.

The recipe uses 1 tsp of dashi powder, but salt content can vary by brand, so adjust the amount of light soy sauce accordingly. Potato starch is the key to locking dashi inside the egg — it creates that wonderfully juicy texture. Because the batter is less prone to burning, cooking slowly over low heat will give you a beautiful finish. Adding mirin enhances the overall flavor and gives the tamagoyaki a subtle richness.

• Calories155 kcal
• Protein11 g
• Fat9 g
• Carbs6 g
• Sodium0.9 g