Tamagoyaki (Japanese Sweet Rolled Omelette)

Instructions

1. 1

   Whisk together eggs, dashi, soy sauce, mirin, sugar, and salt until completely combined but not frothy. Strain through a fine sieve if you want a perfectly smooth texture — this is the mark of attention to detail in Japanese cooking.

2. 2

   Heat a rectangular tamagoyaki pan (or small non-stick skillet) over medium heat. Lightly oil with a folded paper towel. Pour in one-third of the egg mixture, tilting to coat the bottom. Let it cook until the bottom is just set but the top is still slightly wet, about 60 seconds.

3. 3

   Using chopsticks or a spatula, roll the egg from one end of the pan to the other, forming the first layer. Slide the rolled egg to the far end of the pan, re-oil the empty part, and pour in another third of the egg mixture, lifting the rolled egg so liquid flows underneath.

4. 4

   Once the new layer is just set, roll the pan-filled egg over the new layer. Repeat with the final third of egg mixture. The finished roll should be rectangular, about 1.5 inches thick, with visible golden layers on the outside.

5. 5

   Wrap in a bamboo mat and press to shape if desired. Slice into 1-inch rounds. Serve with grated daikon and a small dish of soy sauce.