Chef Seiko's Dashimaki Tamago and Miso Soup [Japanese Cooking] - Dining with the Chef
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Join Chef Harada Annabell Seiko for a cooking class in Tokyo’s chic Kagurazaka district. Master two comforting dishes, made with rich, umami dashi: an unforgettable miso soup, and dashimaki tamago.
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(1) Dashimaki Tamago (Rolled Omelet with Dashi)
Ingredients (Serves 4)
– 4 eggs
– 90 ml dashi
– 1/2 tbsp ukiko
– Rice oil as needed
For the seasonings:
– 1/2 tbsp granulated sugar
– 1/2 tsp usukuchi soy sauce
– 0.5 g salt
For the dashi:
– 30 g kombu kelp
– 30 g katsuobushi
– 2,000 ml water
Directions
1. To make dashi, slit the kombu and soak in water for at least 3 hours. Heat until it’s just about to boil, skimming off the cloudy bubbles. Lower the heat and simmer for around 10 minutes.
2. Turn off the heat, add the katsuobushi and set aside for 5 minutes. Strain through a paper towel.
3. Mix the dashi, seasonings and ukiko. Beat the eggs with the dashi mixture, then strain.
4. Heat a frying pan, pour in one-third of the egg mixture, and as soon as the bottom of the egg begins to cook, start rolling. Push to one side, add another layer of egg mixture and repeat the process. Cut into pieces.
(2) Miso Soup
Ingredients (Serves 5)
– 750 ml dashi
– White-fleshed fish bones as needed
– 45-55 g miso (2 different types recommended)
– 10 g green onions
– 20 g myoga
Directions
1. Wash the fish bones thoroughly, then roast in an oven at 200 degrees Celsius for 10 minutes.
2. Put in a pot with the dashi. Place over high heat. Once bubbles start to appear, reduce the heat. Skim off the cloudy bubbles, simmer for 5 minutes, then strain.
3. Chop the green onions and slice the myoga. Place in a bowl.
4. Add the dashi to a pot and dissolve the miso, without heating.
5. Turn the heat back on, and once the soup is hot, pour into bowls, over the herbs.
