Dashimaki Tamago

Instructions

1. 1

   Whisk the eggs gently in a bowl using a cutting motion with chopsticks to avoid creating too many bubbles.

2. 2

   In a separate small bowl, combine the dashi, soy sauce, mirin, sugar, and salt until the solids are dissolved.

3. 3

   Slowly pour the dashi mixture into the eggs and stir gently to incorporate without over-beating.

4. 4

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

5. 5

   Pour a thin layer of the egg mixture into the pan, tilting to cover the surface; once set but still moist, roll it toward the front.

6. 6

   Push the rolled egg to the back of the pan, re-oil the empty space, and pour another thin layer of egg, lifting the first roll so the liquid flows underneath.

7. 7

   Repeat the rolling and layering process until all the egg mixture is used, maintaining a consistent rectangular shape.

8. 8

   Remove from the pan and let it rest on a bamboo mat for one minute to set the shape before slicing into 1-inch pieces.