Tamagoyaki (Japanese Rolled Omelette)

Step 1

In a small bowl, whisk together eggs, sugar, soy sauce, mirin, and dashi until well combined and slightly frothy.

Step 2

Strain the egg mixture through a fine-mesh sieve into another bowl to remove any lumps and large bits of egg white.

Step 3

Heat a tamagoyaki pan or small non-stick skillet over medium heat. Lightly oil the surface with a paper towel.

Step 4

Pour in one-quarter of the egg mixture, tilting the pan to spread evenly into a thin, even layer. Cook for 20-30 seconds until the surface is just set but still slightly wet.

Step 5

Using chopsticks or a silicone spatula, roll the cooked egg layer tightly toward you, pushing it to one side of the pan.

Step 6

Oil the empty side of the pan, pour another quarter of the egg mixture in, and let it set slightly. Then roll it over the first layer and continue rolling.

Step 7

Repeat with remaining egg mixture, rolling each new layer with the previous ones until all egg is used and you have a thick roll.

Step 8

Transfer the roll to a cutting board and let cool for 2 minutes. Slice into half-inch rounds with a sharp knife, wiping between cuts.