Classic Tamagoyaki

Instructions

1. 1

   In a medium bowl, whisk the eggs gently using a cutting motion with chopsticks to avoid creating too many bubbles.

2. 2

   Add the dashi, sugar, mirin, soy sauce, and salt to the eggs and stir until the sugar is fully dissolved.

3. 3

   Heat a square tamagoyaki pan over medium-low heat and lightly grease with an oil-soaked paper towel.

4. 4

   Pour a thin layer of the egg mixture into the pan, tilting to cover the entire surface.

5. 5

   Once the egg is set but still soft on top, use chopsticks or a spatula to roll the omelet tightly from one side to the other.

6. 6

   Move the rolled log to the starting side of the pan and re-oil the empty surface.

7. 7

   Pour another thin layer of egg, lifting the existing log so the new egg flows underneath it.

8. 8

   Repeat the rolling and pouring process until all egg mixture is used, then remove the log and let it rest on a bamboo mat for shaping.