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In a medium-size bowl, whisk eggs until just blended. Dissolve starch in dashi. Whisk into eggs along with mirin and salt. Strain mixture through a fine strainer into a medium-size bowl. Heat an 8-inch nonstick skillet over medium heat. Whip surface with a paper towel moistened with vegetable oil. Pour about 3 tablespoons egg mixture into hot skillet; swirl to form a well-shaped circle. Reduce heat; cook about 1 minute or until egg is almost set. Do not brown bottom. Carefully turn egg circle over; cook 10 seconds longer. Turn egg circle out of skillet; cool. |