TAMAGO-YAKI

Tamago is egg and Yaki means grill. The Japanese has a huge love affair with eggs as one can see in just about any form of their cuisine. In the Tokyo area nothing can challenge Tamago-yaki, the ultimate comfort food for all ages. To the Chinese palate this is a tad on the sweet side, as a savory course and not meant to be a dessert. A Japanese friend told me some food critics look at how chefs make Tamago-sushi in sushi restaurants (!!!) as 'an indication of how good he is'.  Hard to believe, really. What has that got to do with the price of eggs, if you will forgive the pun. Anyway, this is Sensei's simple home recipe that you can try.

* 3 eggs & 1 table spoon of sugar (more if you have a sweet tooth)
* 1 tea spoon of soya sauce & a pinch pf salt to tip the balance
* 80cc of Dashi the 'mother soup base' of Konbu & Bonito flakes

Combine the ingredients, spread 1/4 of the mixture in a Tamago-yaki pan over medium heat. Learn to manage the mixture which is on the watery side. Cook until half done then roll the egg from top to bottom of a slanted pan. Move this finished part to one end, fill with another 1/4 of the mixture and repeat the process. Do this back and forth, fold and refold until the eggs are cooked, forming a 'rectangular box'.