Tamagoyaki

Japanese tamagoyaki rolled omelette with lightly sweetened seasoned egg layers.

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Each thin layer is rolled while still slightly soft, building the characteristic layered shape without drying the eggs.

Ingredients

• 5 eggs (large)
• 3 tbsp dashi
• 1 tbsp sugar
• 1 tsp soy sauce
• 1 tsp mirin
• 1 fine salt (small pinch)
• 2 tsp neutral oil (for pan)

Step-by-step method

1. Whisk the eggs gently with the dashi, sugar, soy sauce, mirin and salt without making too much foam.
2. Heat a tamagoyaki pan or small non-stick frying pan over medium-low heat and wipe with a thin film of oil.
3. Pour in a thin layer of egg and tilt the pan to coat the base. Pop any large bubbles with chopsticks or a spatula.
4. When the egg is mostly set but still glossy, roll it from one side to the other.
5. Oil the exposed pan lightly, pour in another thin layer and lift the existing roll so some egg flows underneath it.
6. When the new layer is nearly set, roll the omelette back across the pan. Repeat until all the egg is used.
7. Rest for 2 minutes, then slice into thick pieces with a sharp knife and serve warm or at room temperature.