Japanese Tamagoyaki

Ingredients

• 6 large eggs
• 2 tbsp dashi stock (or 1/2 tsp dashi powder dissolved in 2 tbsp water)
• 1 tbsp mirin
• 1 tbsp soy sauce
• 1 tsp sugar
• vegetable oil for cooking
• grated daikon radish, for serving
• soy sauce, for dipping

Steps

1. 1

   Whisk eggs with dashi, mirin, soy sauce, and sugar until well combined but not foamy. Strain through a mesh sieve for a smoother texture.

2. 2

   Heat a tamagoyaki pan (or small non-stick skillet) over medium-low heat. Brush lightly with oil.

3. 3

   Pour a thin layer of egg mixture into the pan, tilting to coat the bottom evenly.

4. 4

   When the egg is about 80% set, roll it from one side to the other using chopsticks or a spatula.

5. 5

   Push the rolled egg to one end. Oil the pan again and pour another thin layer, lifting the roll to let batter flow underneath.

6. 6

   Roll again, incorporating the new layer. Repeat until all batter is used.

7. 7

   Let rest for 2 minutes, then slice into rounds. Serve with grated daikon and soy sauce.