Sweet Tamagoyaki With Mirin

Instructions

1. 1

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

2. 2

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

3. 3

   Heat a square tamagoyaki pan (makiyakinabe) over medium-low heat and lightly coat with vegetable oil using a folded 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 layer is set but still slightly wet on top, use chopsticks or a spatula to roll the omelet from one end to the other.

6. 6

   Push the rolled egg to the back of the pan, re-oil the empty surface, and pour in another thin layer of egg, making sure to lift the first roll so the new liquid flows underneath.

7. 7

   Repeat the rolling and pouring process until all the egg mixture is used, creating a thick, multi-layered log.

8. 8

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