Maple Tamagoyaki

Preparation

1. Step 1

   In a medium bowl, combine 5 eggs, 5 Tbsp. (75 ml) kombu and bonito dashi, milk, or chicken broth, room temperature, 2 Tbsp. (30 ml) maple syrup, and 2 tsp. (10 ml) soy sauce. Whisk the eggs gently, being careful not to overwhip.

   Step 2

   Heat a nonstick pan or a well-seasoned cast-iron skillet over medium-high heat. Use a pastry brush or soak a crumpled paper towel in 1½ Tbsp. melted butter or untoasted sesame oil and use it to spread the fat evenly in the pan, keeping the pastry brush or paper towel nearby for later use. Test the pan by putting a few drops of the batter into it; if the pan is hot enough, the batter will sizzle without burning. If the pan is too hot, lower the heat and let the pan cool a bit.

   Step 3

   Pour one third of the batter into the pan and cook, spreading the batter quickly and evenly by tilting the pan back and forth. If you see any air bubbles form, use a fork or chopsticks to pierce them.

   Step 4

   When the batter begins to set on the bottom, fold the tamagoyaki into thirds. Start by lifting the far end of the egg batter with a fork or chopsticks and rolling it toward you like a jelly roll.

   Step 5

   Let the rolled egg set for 30 seconds, then push it into one edge of the pan. Re-grease the pan with the paper towel, moving the egg roll around to ensure full contact with the oil. You want to cook it on all sides.

   Step 6

   Now pour another third of the egg batter into the pan, making sure to lift the first egg roll with your fork or chopsticks so the batter gets underneath it.

   Step 7

   Cook this second batch of batter until almost set, then roll the second omelet over the first, to make layers. Repeat this step one more time with the remaining batter, incorporating the first roll into the second, and the second roll into the third. Transfer the tamagoyaki onto a clean cutting board.

   Step 8

   You can use a bamboo mat to further shape the tamagoyaki, if you like. Let the tamagoyaki rest, wrapped, for 3 minutes.

   Step 9

   To serve, unwrap the tamagoyaki and slice it crosswise into 1½"–2" (4–5 cm) pieces. Serve warm or at room temperature with 6 oz. (170 g) Daikon Oroshi, soy sauce, and microgreens.

   Do Ahead: Tamagoyaki will keep in the refrigerator for 2 to 3 days.

2. For the Daikon Oroshi

   Step 10

   Grate 8 oz. (230 grams) daikon radish, peeled, by moving it against the grater in a circular motion. The grated daikon will be juicy. Drain the juice and lightly press to remove excess moisture. (Don’t throw away the juice; it’s spicy but high in vitamin C.)