Norimaki Tamagoyaki

Instructions

1. 1

   In a medium bowl, whisk the eggs gently without creating too many bubbles.

2. 2

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

3. 3

   Cut the nori sheets into rectangles that are slightly smaller than the width of your tamagoyaki pan.

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 egg mixture into the pan, tilting to cover the surface; once set, place a piece of nori on top and roll the egg from one side to the other.

6. 6

   Push the roll to the edge, re-oil the empty space, and pour another thin layer of egg, lifting the first roll so the new egg flows underneath.

7. 7

   Place another strip of nori on the new layer and roll again, repeating this process until all egg and nori are used.

8. 8

   Remove the finished roll from the pan and let it rest on a bamboo mat for 5 minutes to set the shape before slicing into 1-inch rounds.