Dashimaki Tamago

Step 1

Crack all 4 eggs into a small bowl, then add 3 tablespoons dashi broth, 0.5 tablespoon soy sauce, 0.5 tablespoon mirin, and 1/8 teaspoon salt.

Step 2

Whisk the egg mixture with a fork until completely uniform in color and texture, about 30 seconds — the mixture should look pale yellow with no visible egg white streaks.

Step 3

Place a 10-inch nonstick skillet over medium heat, add 1 tablespoon oil, and wait until the oil shimmers and moves quickly when you tilt the pan, about 60 seconds.

Step 4

Pour one-quarter of the egg mixture into the hot skillet, immediately tilt the pan in all directions so the egg spreads into a thin, even layer covering the entire bottom, then let it sit undisturbed for 30 seconds.

Step 5

Slide a rubber spatula under the cooked egg layer and lift one edge slightly to check — the surface should look set and pale gold, with no liquid on top; if you see raw egg, wait 10 more seconds.

Step 6

Slide the spatula completely under the cooked egg sheet to loosen it from the pan, then use your fingers or two spatulas to gently roll it into a tight cylinder starting from one edge.

Step 7

Push the rolled egg to the far side of the skillet, pour one-quarter of the remaining egg mixture into the empty space, and repeat the tilting and cooking process as before.

Step 8

Once the new layer is set on top, roll the entire egg roll together — the fresh layer will encase the previous roll.

Step 9

Repeat steps 7 and 8 two more times using the remaining egg mixture, rolling each new layer around the growing cylinder until all egg is used and you have one large rolled omelet.

Step 10

Remove the skillet from heat and let the rolled omelet cool for 2 minutes, then slide it onto a cutting board.

Step 11

Using a sharp, wet knife (dip the blade in water and wipe dry between cuts), slice the rolled omelet crosswise into 6 equal pieces, about 1 inch thick each.

Step 12

Arrange the pieces cut-side up on a serving plate and serve warm or at room temperature.