Tamagoyaki

Ingredients

• •4 eggs
• •3 tbsp dashi
• •1 tbsp mirin
• •1 tsp soy sauce
• •1 tsp sugar
• •1/4 tsp salt
• •Vegetable oil, for greasing the pan

Steps

1. 1.Beat the eggs gently with chopsticks in a cutting motion rather than whisking, so the whites and yolks combine without incorporating air.
2. 2.Stir in the dashi, mirin, soy sauce, sugar, and salt until the sugar and salt dissolve.
3. 3.Heat a rectangular tamagoyaki pan (or a small nonstick skillet) over medium heat, lightly oil it, and pour in a thin layer of the egg mixture, tilting the pan to coat evenly.
4. 4.When the surface is just set but still glossy and wet, roll the egg from one end to the other - rolling too late causes dry, separating layers instead of a smooth spiral.
5. 5.Push the rolled egg to one end of the pan, oil the empty space, and pour in another thin layer, lifting the rolled egg slightly so the new egg flows underneath it.
6. 6.Roll again, incorporating the previous roll, and repeat until all the egg mixture is used, building a layered log with visible spirals when sliced.
7. 7.Shape the roll into a neat rectangle using a bamboo mat if you have one, let it rest for a couple of minutes, then slice into pieces.