Japanese Tamagoyaki Rolled Omelette 1771028618814 35re

Ingredients

• 4 pieces Large eggs
• 3 tablespoons Dashi stock
• 1 tablespoon Granulated sugar
• 1 teaspoon Mirin
• 1 teaspoon Soy sauce
• 1/8 teaspoon Salt
• 2 teaspoons Vegetable oil
• 2 tablespoons Grated daikon radish(optional)

Instructions

1. 1

   In a medium bowl, whisk the eggs gently using a cutting motion to combine whites and yolks without creating too many bubbles.

2. 2

   Add the dashi, sugar, mirin, soy sauce, and salt to the egg mixture 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; poke any air bubbles that form.

5. 5

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

6. 6

   Slide the rolled log back to the starting side and re-oil the empty part of the pan.

7. 7

   Add another thin layer of egg, lifting the existing roll to let the new liquid flow underneath it.

8. 8

   Repeat the rolling and pouring process until all egg mixture is used, then brown the final log slightly on all sides.