Maple Tamagoyaki

In a medium bowl, combine 5 eggs, 5 Tbsp. (75 ml) kombu and bonito dashi, milk, or chicken broth, room temperature, 2 Tbsp. (30 ml) maple syrup, and 2 tsp. (10 ml) soy sauce. Whisk the eggs gently, being careful not to overwhip.

Heat a nonstick pan or a well-seasoned cast-iron skillet over medium-high heat. Use a pastry brush or soak a crumpled paper towel in 1½ Tbsp. melted butter or untoasted sesame oil and use it to spread the fat evenly in the pan, keeping the pastry brush or paper towel nearby for later use. Test the pan by putting a few drops of the batter into it; if the pan is hot enough, the batter will sizzle without burning. If the pan is too hot, lower the heat and let the pan cool a bit.

Pour one third of the batter into the pan and cook, spreading the batter quickly and evenly by tilting the pan back and forth. If you see any air bubbles form, use a fork or chopsticks to pierce them.