Fluffy Tamagoyaki (Rolled Japanese Omelette)

Directions

1. Step 1

   In a bowl, gently whisk eggs until just combined, avoiding too much air. Add dashi stock, soy sauce, mirin, and sugar. Whisk until sugar dissolves.

2. Step 2

   Heat a rectangular tamagoyaki pan (or small non-stick skillet) over medium heat. Lightly oil the pan with a paper towel dipped in vegetable oil.

3. Step 3

   Pour a thin layer of egg mixture into the pan, just enough to cover the bottom. As the egg sets, gently push it to one side of the pan.

4. Step 4

   Re-oil the empty space in the pan. Pour another thin layer of egg mixture, lifting the cooked egg layer slightly to allow the new egg to flow underneath.

5. Step 5

   Once the new layer is mostly set, roll the cooked egg back over the fresh egg. Repeat this process until all egg mixture is used, forming a multi-layered omelette.

6. Step 6

   Transfer the tamagoyaki to a cutting board. Gently shape it with a bamboo mat or paper towel. Slice into 1-inch thick pieces and serve warm or cold.