Classic Tamagoyaki Recipes: My Go-To Japanese Rolled Omelette

Instructions:

1. In a bowl, whisk together eggs, dashi (or water), soy sauce, sugar, and salt until well combined.
2. Preheat the tamagoyaki pan over medium heat. Add a little vegetable oil and spread it across the surface.
3. Pour a small amount of the egg mixture into the pan, just enough to cover the base. Cook until the edges start to set but the center is still slightly runny.
4. Using a spatula or chopsticks, gently roll the cooked layer away from you to form a log. Push the rolled omelet to one side of the pan.
5. Oil the pan again if necessary, then pour more egg mixture into the empty side of the pan. Lift the rolled omelette to allow the egg to flow underneath.
6. Cook and roll the omelette layers as before until the egg mixture is fully used.
7. Once cooked, remove the rolled omelette from the pan and let it rest on a cutting board for a couple of minutes. Shape it using a bamboo mat or by hand.
8. Cut the tamagoyaki into bite-sized pieces. Serve warm or at room temperature.