Tamagoyaki (Rolled Omelette)

Method

1. 1
   • egg 6
   • dashi granules ¼ tsp
   • mirin 1 tbsp
   • soy sauce 1 tbsp
   • white sugar 1 tsp

   Whisk the egg mixture — Whisk the eggs with the dashi granules dissolved in 2 tablespoons of warm water, mirin, soy sauce, and sugar until smooth, avoiding too much foam.

2. 2
   • vegetable oil 2 tbsp

   Heat the tamagoyaki pan — Heat a rectangular tamagoyaki pan or small non-stick pan over medium heat and brush lightly with oil.

3. 3
   • egg 6

   Cook and roll first layer — Pour in a thin layer of egg mixture, tilting to coat, and cook until just set. Roll it up to one side of the pan.

4. 4
   • egg 6
   • vegetable oil 2 tbsp

   Layer and roll the omelette — Oil the pan again, pour in another thin layer, lifting the rolled omelette to let egg flow underneath, then roll again. Repeat for about 10 minutes until all the egg is used and layered into a log.

   ⏱10 min
5. 5
   • nori sheets 1
   • radish 1

   Shape and slice the tamagoyaki — Slide the tamagoyaki log onto a bamboo mat or plate, shape into a neat rectangle while warm, then slice and serve with grated radish and nori.