I just followed this [recipe for Dashimaki Tamago Sando](https://norecipes.com/dashimaki-tamago-sando-japanese-egg-sandwich/#h-how-to-make-a-japanese-egg-omelette-sandwich) and it didn’t turn out well.
Bread was homemade. I used all the ingredients and followed all of the steps; the only possible exception was that I added the potato starch to the dashi the evening before, <12 hours earlier. I thought it was a minor stray to save prep in the early morning (lessening the chance of overlooking something from brain fog).
The eggs were in the pan at medium low and I scrambled the egg until it didn’t flow to fill in the spots. I evened it out and covered for 2 minutes, flame set to low (“turn down the heat all the way”).
After the 2 minutes I took off the lid, but the eggs were hardly set; it was quite a bit of fuss to fold them over. Instead of letting it steam a further minute I went for 2, since it was so runny.
Even still, it was a mess. It was rather unpleasant to eat as a sandwich because the egg kept dripping and falling out. The egg didn’t look raw, just runny, if that makes sense, so maybe the issue was with the potato starch.
Could it be because the potato starch wasn’t mixed in immediately before use? I’d assumed it didn’t matter because the starch needed heat to activate and that, if anything, it would make it thicker.
Did I need a higher flame? Maybe my stove’s “medium-low heat” is cooler than the recipe writer’s.
I thought I matched the pan size to the one in the recipe, but maybe it needs to be smaller (the egg more spread out), so it cooks through better.
Is 2/3 cup dashi too much for 4 eggs? Or is it that I used reconstituted Hondashi rather than from scratch?
I do have experience making French rolled omelettes and they turn out very well, so I’m familiar with basic omelette technique, but of course they don’t have the liquid/starch added.
by Scott_A_R
