Classic Dashimaki Omlette with Watercress

4 / MEDIUM EGG
3-4 stalk / WATERCRESS
5 tbsp / DASHI BROTH
1 tbsp / MIRIN
2 tsp / SOY SAUCE

COOKING OIL such as Canola, Rapeseed

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1. Beat the eggs in a bowl. Add dashi, mirin and soysauce. Mix together. Strain for smooth finish.
2. Add chopped watercress.
3. Heat up 1 tsp of cooking oil in a non-stick pan over low heat.
4. Once the pan is heated, add 1/5 of the mixture. Cover the entire surface by tilting the pan.
5. When the egg is starting to solidify at the bottom, while still runny on the surface, gently roll up the egg to one side.

5. Pour another 1/5 of the mixture. Lift up the first egg roll to allow the second pour to pass underneath.
6. Roll up the egg towards you this time.
7. Repeat step 4 and 6 until finishing the whole mixture.

8. Wrap the roll with Makisu (a bamboo mat for sushi rolls) or a sheet of kitchen paper. Shape the roll by pressuring evenly with your hand over the mat/paper.
9. Cut them into about 1". Serve hot or cold.

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adopted from Shirogohan.com