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1
Combine the beaten eggs with the dashi, soy sauce, and mirin. Whisk until fully integrated and uniform in colour. The mixture will be noticeably more fluid than a Western scramble.
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2
Warm the sesame oil in a pan over low heat. The oil is ready when it shimmers faintly and a drop of egg mixture sets at the edges without browning.
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3
Pour in the egg mixture. Using a spatula, move it constantly and slowly across the entire pan surface. This is where the dish lives or dies: high heat or infrequent stirring will produce rubbery, watery curds rather than the characteristic custard-like, silky set that defines dashi-iri tamago.
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4
Remove the pan from heat before the eggs are fully set. Residual heat completes the cooking. The correct end point is a soft, almost creamy mass that holds its shape loosely — it should yield to the weight of a spoon.
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5
Serve immediately, over plain steamed rice if serving in the donburi style. The finished dish should taste primarily of egg, with dashi providing background support — if the soy is the dominant note, the seasoning has overshot its mark.