Tamagoyaki

Method

Whisk together the eggs, dashi stock, soy sauce, mirin, sugar and salt in a bowl until well combined and smooth. Heat a tamagoyaki pan or small rectangular frying pan over medium heat and lightly oil the surface. Pour a thin layer of egg mixture into the pan and cook until just set but still slightly wet on top, then roll it tightly towards you using a spatula or chopsticks. Push the rolled omelette to the far end of the pan, oil the empty space, and pour in another layer of egg mixture, lifting the cooked roll slightly so the new layer flows underneath. Repeat this process 3-4 times, rolling and stacking each layer, until all egg mixture is used. Transfer to a bamboo mat or chopping board, roll tightly whilst still warm, and allow to cool. Slice into 8 pieces and serve warm or at room temperature with steamed rice and pickled vegetables.