Hondashi, or instant dashi crystals, are a quick and easy way to whip up some dashi at home in no time; use 1/4 teaspoon dashi crystals per 1/4 cup of warm water, stirring until well dissolved. Exactly how much dashi you use is a matter of taste and skill: you can add up to equal parts dashi and egg, but it becomes increasingly harder to cook as the volume of dashi goes up and the eggs grow more watery. This recipe starts you out at a reasonably easy and still flavorful level, but you can add more as your skill increases, or use less if you’re struggling with the technique.
Make-Ahead and Storage
Tamagoyaki can be eaten right away while still hot or allowed to cool to room temperature; it’s also good chilled. Wrap tightly in plastic and store for up to 8 hours in the refrigerator if not eating within an hour of cooking it.
