Directions

1. 1

   In a large bowl, combine 3/4 cup of the dashi stock with the white soy sauce, potato starch, and a pinch of salt. Whisk until the starch and salt dissolve completely and the mixture is smooth.

2. 2

   Crack the eggs into a separate bowl. Using chopsticks held at a 90-degree angle to the bowl's bottom, use a gentle side-to-side cutting motion to beat the eggs together. Mix until the whites and yolks are uniformly combined, being careful to avoid introducing air bubbles—never use circular or whipping motions.

3. 3

   Pour the beaten eggs into the dashi-soy mixture and stir gently and thoroughly, continuing to minimize bubble formation.

4. 4

   Strain the entire egg mixture through a fine mesh strainer to remove any uneaten white pieces or chalaza, allowing only the smooth mixture to pass through.

5. 5

   Place a tamagoyaki (rectangular Japanese omelet) pan over medium heat and let it become hot. Lightly oil a folded paper towel with vegetable oil and use it to grease the entire interior of the pan, including all corners and edges, until only a thin coating remains with no visible pools of oil.

6. 6

   Pour just enough egg mixture into the pan to coat the bottom completely without tilting the pan. If air bubbles appear, gently pop them with chopsticks.

7. 7

   As the bottom layer begins to set and turn opaque, use a spatula to loosen the edges and carefully roll the partially cooked omelet from the far end toward you. Once rolled, slide it to the back edge of the pan using the spatula.

8. 8

   Lightly grease the now-empty portion of the pan with the oiled paper towel. Pour another thin layer of egg mixture into the empty space, then quickly lift the existing roll with chopsticks so the new egg can flow underneath it.

9. 9

   Once this new layer is mostly set, repeat the rolling and sliding process. Continue this layering method until all the egg mixture is used.

10. 10

    Once cooking is complete, turn the finished dashimaki tamago out onto the center of a bamboo sushi mat (bumpy side facing up). Roll one edge of the mat around the egg and apply gentle pressure to compact it.

11. 11

    Roll the opposite edge of the mat around the egg as well, then use both hands to press and shape the omelet into a firm, even cylinder. Let it rest on the mat for at least 10 minutes to set and cool.

12. 12

    While the egg rests, peel the daikon radish and grate it using a box grater's rasp side or a daikon grater. Place the grated daikon in a fine strainer and gently press to remove excess moisture.

13. 13

    Remove the dashimaki tamago from the mat and slice it into neat rounds or rectangles using a sharp, lightly dampened knife. Arrange on a serving plate and top each piece with a small mound of the drained grated daikon and a light drizzle of soy sauce.