Tamagoyaki (Japanese Rolled Omelette)

Ingredients

Instructions

1. 1

   In a medium bowl, whisk together the eggs until just combined, without creating too much foam. Set aside.

2. 2

   In a separate small bowl, combine kombu dashi, mirin, soy sauce, sugar, and salt. Whisk until the sugar and salt are dissolved.

3. 3

   Pour the dashi mixture into the whisked eggs and gently combine. Do not overmix.

4. 4

   Heat a tamagoyaki pan (or a small non-stick rectangular/round pan) over medium heat. Lightly oil the pan with vegetable oil.

5. 5

   Pour about 1/4 of the egg mixture into the hot pan, tilting the pan to evenly coat the bottom. Cook for about 30 seconds until the edges set but the top is still slightly wet.

6. 6

   Using chopsticks or a spatula, gently roll the cooked egg layer towards one end of the pan. Leave a small gap at the other end.

7. 7

   Lightly oil the empty part of the pan. Pour another 1/4 of the egg mixture into the empty space and also under the first rolled layer. Cook for another 30 seconds.

8. 8

   Roll the first egg layer over the new egg layer. Repeat this process, adding egg mixture and rolling, until all the egg mixture is used, creating a multi-layered omelette.

9. 9

   Once all egg mixture is used, gently press the sides of the tamagoyaki with a spatula to shape it into a neat rectangle.

10. 10

    Transfer the tamagoyaki to a cutting board. Let it cool slightly, then slice into 1-inch thick pieces.

11. 11

    Serve warm or at room temperature.