Japanese Tamagoyaki Omelette

Ingredients

• 8 large eggs, room temperature
• 2 tablespoon dashi stock
• 2 tablespoon granulated sugar
• 2 teaspoon mirin
• 1 teaspoon soy sauce
• ½ teaspoon fine sea salt
• 2 tablespoon neutral vegetable oil, divided

Method

1. 1Whisk the eggs in a medium bowl until the whites and yolks are fully integrated without creating excessive foam.
2. 2Stir the dashi, sugar, mirin, soy sauce, and salt into the egg mixture until the sugar dissolves completely.
3. 3Strain the egg mixture through a fine-mesh sieve into a clean pitcher to ensure a uniform, smooth texture.
4. 4Heat a rectangular tamagoyaki pan over medium heat and lightly coat the surface with oil using a folded paper towel.
5. 5Pour a thin layer of egg into the pan, tilting it to coat the bottom, and pop any large bubbles that form with a chopstick.
6. 6Roll the set egg layer toward the handle once the underside is opaque but the top remains slightly moist.
7. 7Apply fresh oil to the empty portion of the pan and pour in a new layer of egg, ensuring it flows underneath the existing roll.
8. 8Repeat the rolling and layering process until all the egg mixture is used, then remove the finished cylinder to a bamboo mat to set its shape.

Nutrition per serving