[Dashimaki Donburi]

Indulge in the flavorful world of dashi-infused, tender, and piping hot dashimaki. Dashimaki is a familiar Japanese dish, a type of traditional rolled omelette made using dashi, a broth crafted from fish and kelp. The process involves skillfully rolling thin layers of egg to create a moist texture and to savor the essence of dashi. Especially cherished in the Kansai region, dashimaki holds a special place both in home kitchens and on restaurant menus. Its distinctive flavor profile is embraced by people across the board.

When you place this delightful dashimaki atop a bed of rice, it's hard to resist reaching for your chopsticks. While dashimaki on its own is delightful, true happiness arises when you add toppings like grated daikon radish and kujo green onions, drizzle your preferred soy sauce, and savor the combination with a bed of white rice. Longing for the dashimaki found in restaurants, I've been refining my technique and mastering the Nakamura Douki tamagoyaki pan, putting it in daily practice. My current favorite recipe involves blending three large eggs thoroughly, incorporating 6 tablespoons of dashi broth. Followed by 1 tablespoon each of sake and mirin, a teaspoon of light soy sauce, and a pinch of salt.

With these proportions, I recommend using Nakamura Douki's Tamagoyaki Pan L. This copper tamagoyaki pan is the flagship product of Nakamura Douki, a workshop in Tokyo's historic district that has been crafting pots and pans for four generations. It's a copper pan beloved by top-class traditional Japanese restaurants and sushi chefs nationwide. When using it, start by generously applying oil to season it. Once you pour in the egg mixture, adjust the heat to high or medium based on the distance between the flame and the pan. Initially, rather than rolling the egg, concentrate on forming a core, and from the second or third time, focus on rolling. Use a quick wrist snap and chopsticks to flip, but using a spatula or cooking spoon works well too. Thoroughly season with oil, and calmly roll without haste—this, I believe, is the key to success.

To achieve a perfectly finished dashimaki, the right tools are paramount. For blending seasoning and eggs, I suggest Sori Yanagi's Stainless Steel Bowl 16cm. Kiya's Sushimaki is invaluable for shaping the dashimaki. Serve it in Seiryugama's Donburi. Though it might look adorably small, its height allows for a generous portion of rice and a serving of dashimaki, creating a delectable dashimaki donburi. I invite you to savor it while it's still piping hot!

Nakamura Douki's Tamagoyaki Pan L
https://www.shokunin.com/en/nakamuradouki/tamagoyaki.html
Sori Yanagi's Stainless Steel Bowl 16cm
https://www.shokunin.com/en/yanagisori/bowl.html
Kiya's Sushimaki
https://www.shokunin.com/en/kiya/sushimaki.html
Seiryugama's Donburi
https://www.shokunin.com/en/seiryu/donburi.html