- 8 large eggs
- 8 Tablespoons (½ cup) dashi (I used katsuobushi and kombu combo but you can use another kind)
- 6 crabsticks
- 2 scallions, trimmed and minced
- ½ teaspoon sea salt
- 2 teaspoons soy sauce
- 1 Tablespoon mirin
- 1 Tablespoon sugar
- 2 Tablespoons neutral oil
- Preheat the oven to 375 and move the shelf to the middle rack of the oven.
- Crack the eggs into a large bowl. Add the dashi, salt, soy sauce, mirin, and sugar to the bowl and stir well to combine. (If you are using a whip, try not to incorporate too much air into your eggs. You want to mix it, not beat it.)
- Cut the crab sticks in half and then pull them apart into shreds with your hands. Set it aside.
- Heat an 8” non stick or seasoned cast iron skillet over medium high heat for several minutes. Add the neutral oil and swirl it around the pan to coat the surface.
- Sprinkle the crab and scallion evenly over the skillet and then pour the eggs into the skillet.
- Put the skillet into the oven and bake for 15-20 minutes until the center is just set (it’s fine if it’s still slightly jiggly but you do not want it to be liquidy) and the egg has puffed up kind of like a souffle.
- Run a thin spatula around the edges of the frittata to free any sticky bits and then turn it out onto a cutting board.
- Cut the frittata into 8 wedges and serve immediately.
*Tamagoyaki frittata is good warm, room temperature, or cold
* You can also use 1 teaspoon of dashi powder mixed with ½ cup of water or use a dashi packet and simmer it with 1 ½ cups of water (using only ½ cup for the recipe)
Keywords: brunch, eggs, tamagoyaki, japanese