Tofu Dashi Maki (ไข่ม้วนเต้าหู้ดาชิ)

1.Trim the kinu tofu to fit the size of a Japanese omelette pan. Pat dry thoroughly and set aside.

2.Prepare the dashi stock by dissolving the dashi powder in warm water. Divide the stock into two portions: one for the egg mixture and the other mixed with soy sauce and mirin for the soy dashi.

3.Whisk the eggs with sugar and the dashi stock for the egg mixture until well combined.

4.Heat a Japanese omelette pan over medium-low heat and lightly oil the surface. Place the tofu into the pan and gently sear, turning occasionally, until the outside feels slightly drier and warmed through.

5.Push the tofu to one end of the pan. Pour in a thin layer of the egg mixture to coat the surface of the pan. When the egg is about 80% set, carefully roll or flip the tofu so the egg wraps around it, then move it back to the end of the pan.

6.Lightly oil the pan again if needed, add more egg mixture, and repeat the process until all the egg mixture has been used.

7.Remove the tofu dashi maki from the pan and let it rest for about 5 minutes to help it set before slicing.

8.Slice into bite-sized pieces and arrange on a serving plate with grated daikon, salmon roe, and sliced spring onion.

9.Warm the soy dashi in the microwave, then pour around the tofu dashi maki before serving.