1
Beat eggs gently in a bowl (avoid creating too much foam). Add dashi, sugar, soy sauce, mirin, and salt. Whisk until sugar dissolves and mixture is smooth.
2
Strain the egg mixture through a fine mesh sieve to remove any lumps for a silky texture.
3
Heat a rectangular tamagoyaki pan or small non-stick skillet over medium-low heat. Brush with oil.
4
Pour 1/4 of the egg mixture into the pan, tilting to spread evenly. Cook until almost set but still slightly wet on top.
5
Using chopsticks or a spatula, carefully roll the omelette from one end to the other, creating a tight cylinder.
6
Push the rolled omelette to one end of the pan and brush the empty space with oil.
7
Pour another 1/4 of the egg mixture, lifting the first roll slightly so the new egg flows underneath.
8
When this layer is almost set, roll the existing omelette over the new layer, creating a larger roll.
9
Repeat this process with the remaining egg mixture, creating 3-4 layers total.
10
Once complete, shape the tamagoyaki using a bamboo mat or clean kitchen towel to create clean edges and a uniform rectangular shape.
11
Let cool for 2-3 minutes, then slice into 1/2-inch thick pieces with a sharp knife. Serve at room temperature.

Tamagoyaki

Ingredients