Hondashi Instant Dashi Instructions Recipes

HOME-STYLE TAMAGOYAKI (JAPANESE ROLLED OMELETTE) RECIPE

Steps:

• In a small bowl and using chopsticks, beat eggs until well combined and no visible traces of whites remain. Beat in the cooled dashi, mirin, and soy sauce.
• Add 1/4 of the egg mixture to the pan, tilting the pan to spread the egg around in an even layer covering the bottom of the pan. Using your chopsticks, puncture any large bubbles that form.
• When the egg has fully set on the bottom but is still slightly wet on top, begin your first roll: Lift the pan off the heat and try to slide one of your chopsticks under the far edge of the egg layer; then, with a quick upward motion of the pan, lift and roll the egg sheet up and over itself so that it rolls partway toward the handle. Repeat, rolling the egg sheet up fully toward the handle. This is the most difficult layer to roll because the egg sheet is so floppy; if you have trouble, don't worry, just use your chopsticks to push the egg sheet, bunching it up by the handle end.
• Now repeat the rolling step as before, sliding a chopstick under the far edge and flopping the cooked egg log over itself as you roll it toward the handle. Repeat the layering and rolling process 2 more times until the egg is finished.

MISO SOUP

Steps:

• In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.