Easy Tamagoyaki (Japanese Rolled Omelette)

Ingredients

• 4 large eggs
• 1 tsp soy sauce
• 1 tbsp mirin
• 1 tsp sugar
• 1 tbsp neutral oil (vegetable or canola)
• 1/4 tsp salt(optional)
• 1 tbsp dashi stock(optional)

Instructions

1. 1

   Crack the eggs into a bowl. Add soy sauce, mirin, sugar, salt, and dashi (if using). Whisk gently until well combined but not frothy, about 1 minute.

2. 2

   Heat a rectangular tamagoyaki pan (or a small nonstick skillet) over medium heat. Brush lightly with oil using a paper towel.

3. 3

   Pour a thin layer of the egg mixture into the pan, tilting to coat the bottom. When the egg is mostly set but still slightly wet on top, roll it from one end to the other using chopsticks or a spatula.

4. 4

   Brush the pan with more oil, pour in another thin layer of egg, lifting the rolled omelette so the uncooked egg flows underneath. When set, roll the omelette back over the new layer.

5. 5

   Repeat until all the egg mixture is used, about 8 minutes total, keeping the heat at medium-low to avoid browning too quickly.

6. 6

   Transfer the rolled omelette to a cutting board, shape it with a bamboo rolling mat or paper towel if desired, and let rest 1 minute. Slice into 1/2-inch pieces and serve warm or at room temperature.