An exercise in precise temperature control and layering. Thin sheets of egg seasoned with dashi, sugar, and soy are rolled consecutively in a square pan (makiyakinabe) to create a multi-layered, dense, yet springy custard block.
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The Mix. Whisk eggs with dashi, sugar, soy sauce, and mirin. Strain through a sieve for a perfectly smooth texture.
Heat. Grease a square pan with oil. Heat over medium-low.
First Layer. Pour a thin layer of egg to cover the bottom. When just set but still wet on top, roll it tightly from one end to the other.
Subsequent Layers. Move the roll to the back. Grease the empty pan. Pour another thin layer, lifting the existing roll so the new egg flows beneath it. Roll again.
Repeat. Continue until all egg is used. The result should be a thick rectangular log.
Shape. Press the hot log into a bamboo mat (makisu) for 5 minutes to set the shape and create ridges. Slice into 1-inch pieces.
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