Japanese Tamagoyaki with Cucumber Sesame Salad

Ingredients

• 6 pcsEgg
• 60 mlDashi
• 30 mlSoy sauce
• 30 mlRice vinegar
• 5 mlSesame oil
• 10 mlRapeseed oil
• 14 gSugar
• 5 gGinger
• 300 gCucumber
• 10 gSesame
• 2 gSalt

Instructions

1. 1

   Mix the dressing

   • Whisk rice vinegar, soy sauce, sesame oil, and sugar
   • Finely grate ginger and stir in
   • Season the dressing to taste
2. 2

   Prepare the cucumber

   • Wash and thinly slice the cucumber
   • Salt the cucumber and let it sit briefly
   • Lightly squeeze out excess liquid
3. 3

   Finish the salad

   • Toss cucumber with the dressing
   • Briefly toast sesame in a dry pan
   • Fold sesame through
   • Chill the salad
4. 4

   Mix the eggs

   • Whisk eggs in a bowl
   • Stir in dashi, soy sauce, and sugar
   • Strain through a sieve
5. 5

   Cook the tamagoyaki

   • Heat the pan over medium heat
   • Lightly oil the pan
   • Pour in a thin layer of egg mixture
   • Let it set and roll up tightly
   • Move the roll to the edge of the pan
   • Lightly oil again
   • Pour in another layer and let it run under the roll
   • Let it set and roll again
   • Repeat until the mixture is used up
6. 6

   Slice and serve

   • Let the tamagoyaki rest briefly
   • Slice into pieces
   • Plate with the cucumber sesame salad