Mentaiko Tamagoyaki

Prepare the mentaiko by carefully making a slit down the side of each mentaiko sac and scraping out the roe into a small bowl. Discard the membrane.

In a separate bowl, whisk the eggs until just combined, being careful not to incorporate too much air.

Add the dashi stock, usukuchi soy sauce, mirin, and sake to the whisked eggs. Mix gently until well combined.