Steps

1. Crack 2 eggs into a bowl for the plain dashiyaki tamago.
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2. Add 75cc water to the bowl with the eggs.
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3. Furthermore, add 2g bonito flakes powder (heated in the microwave and finely crushed), 1/4 tsp salt, 3 dashes MSG(Ajinomoto) (MSG), and 1 pinch sugar. Mix well with a whisk or chopsticks. [Chef's Tip!] By adding as much liquid as possible, you achieve a creamy texture, unlike traditional dashimaki tamago, with no worries of it falling apart.
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4. Crack 2 eggs into a separate bowl for the cheese dashiyaki tamago.
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5. Add 75cc water to the bowl with the eggs.
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6. Furthermore, add 1/2 tsp Hondashi, 1 pinch salt, and 35g cheese. Mix well with a whisk or chopsticks. [Chef's Tip!] Using Hondashi instead of bonito flakes powder and MSG(Ajinomoto) (MSG) will result in a more homely flavor.
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7. Add 1 tbsp oil to a frying pan and heat over medium heat. Don't be shy with the oil; use a generous amount.
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8. To cook the plain dashiyaki tamago, reduce the heat to between medium and low.
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9. Pour the plain egg mixture into the heated frying pan.
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10. Once it starts to cook, use a spatula or rubber spatula to push the egg from the outside towards the center.
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11. Mix the entire thing, then push it towards the center while it's still partially liquid.
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12. Remove the egg from the heat before it solidifies too much, and let it finish cooking with residual heat. [Chef's Tip!] Gently cooking over low heat ensures the creamy texture is maintained, resulting in a perfectly soft-set egg.
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13. To cook the cheese version of dashiyaki tamago, add 1 tbsp oil to the frying pan and heat over medium-high heat.
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14. Once you've poured in the egg mixture, cook while stirring with a spatula, scraping finely.
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15. Once the egg is creamy and soft-set, remove it from the heat, plate it, and serve. [Chef's Tip!] Once you get the hang of it, cooking over higher heat will result in an even creamier texture.
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