Tamagoyaki: Japanese Rolled Omelet

1.In a mixing bowl, crack the 4 large eggs and whisk them gently until the yolks and whites are fully combined.

2.Add 2 tablespoons of dashi stock (or water), 1 tablespoon of soy sauce, 1 tablespoon of mirin, 1 teaspoon of sugar, and a pinch of salt to the eggs. Whisk until the mixture is smooth and well combined.

3.Heat a rectangular or square non-stick pan over medium-low heat and add 1 teaspoon of vegetable oil, spreading it evenly across the surface.

4.Pour a thin layer of the egg mixture (about 1/4 of the total) into the pan, tilting the pan to ensure an even layer. Cook for about 1-2 minutes until the edges start to set but the surface is still slightly runny.

5.Using a spatula or chopsticks, carefully roll the omelet away from you, starting from one edge of the pan to the other, creating a log shape. Push the rolled omelet to one side of the pan.

6.Add another thin layer of the egg mixture to the empty side of the pan, lifting the rolled omelet slightly to allow the new mixture to flow underneath. Cook for another 1-2 minutes until set, then roll the existing omelet over the new layer.

7.Repeat this process until all the egg mixture is used, rolling and layering until you have a thick log of tamagoyaki. This should take about 10 minutes total.

8.Once cooked, remove the omelet from the pan and let it cool slightly. Use a sharp knife to slice the tamagoyaki into bite-sized pieces, about 1-inch thick.