Tamagoyaki Breakfast Bento

Ingredients

• 4 large Eggs
• 3 tablespoons Dashi stock
• 1 teaspoon Soy sauce
• 1 teaspoon Mirin
• 1 teaspoon Sugar
• 1 tablespoon Neutral oil
• 1.5 cups Cooked short-grain rice
• 1 sheet Nori strips(optional)

Instructions

1. 1

   Whisk the eggs gently with dashi, soy sauce, mirin, and sugar until just combined; strain through a fine sieve for a smooth texture (5 minutes).

2. 2

   Heat a tamagoyaki pan (or small nonstick pan) over medium heat and oil it lightly. Pour in a thin layer of egg, tilting to coat. When just set, roll it toward one end.

3. 3

   Oil the pan again, pour in another thin layer of egg, lifting the rolled omelet so egg flows underneath, then roll again. Repeat until all egg is used, about 5 minutes.

4. 4

   Shape the omelet with a bamboo mat, rest 1 minute, then slice into thick pieces.

5. 5

   Serve over warm rice, garnished with nori strips.