“Dashimaki-tamago” is where a Japanese chef earns his keep

Dashimaki tamago is a dish made from a mixture of eggs (“tamago”) and fish broth (“dashi”), which is cooked in layers in a pan, with each new layer being rolled up around the previous ones to form a log shape (“maki”). The ratio of eggs to broth is usually 2:1 by volume. When the ratio is 1:1, dashimaki-tamago becomes much more juicy and flavorful thanks to the broth. However, the fewer eggs are used, the more difficult it is to cook since the mix is too soft to stand by itself. Good dashimaki-tamago made by a highly skilled chief is jiggly like jelly, and the flavorful dashi flows out of it when one bites it. The white ball in the photo above is grated daikon radish, and its spiciness goes well with this dish.

Saijyo soba Kinoe, Saijo, Ehime, Japan