Tamagoyaki

Instructions

1. Prepare the egg mixture
   In a medium bowl, beat the eggs until well combined. Add mirin, soy sauce, sugar, salt, and dashi stock. Mix well until sugar is completely dissolved. For smoother texture, strain the mixture through a fine-mesh sieve.
2. Heat the pan
   Heat a rectangular tamagoyaki pan (or a regular non-stick frying pan) over medium heat. Dip a folded paper towel in vegetable oil and wipe the surface of the pan to lightly coat it.
3. Cook the first layer
   Pour a thin layer of egg mixture (about 3-4 tablespoons) into the pan, tilting to cover the surface evenly. When the egg is almost set but still slightly wet on top, start rolling from one side using chopsticks or a spatula.
4. Add layers and roll
   Push the rolled egg to one side of the pan. Oil the empty surface again lightly. Pour another thin layer of egg mixture, lifting the first roll slightly to allow some mixture to flow underneath. When almost set, roll the existing egg roll over the new layer.
5. Continue the process
   Repeat the process of adding thin layers of egg mixture and rolling until all the egg mixture is used up. Each time, make sure to oil the pan lightly before adding more egg mixture.
6. Shape and finish
   Once all the egg mixture is used, remove the tamagoyaki from the pan and place it on a bamboo sushi mat if available. Roll it tightly to shape it into a perfect rectangle. If you don't have a sushi mat, you can shape it using a clean kitchen towel or just with your spatula.
7. Rest and slice
   Allow the tamagoyaki to cool for about 5 minutes. Transfer to a cutting board and slice into 1-inch thick pieces using a sharp knife. For best results, wipe the knife clean between cuts.