Tamagoyaki

INGREDIENTS

• 6 Egg
• 3 tbsp Dashi
• 1 tsp Soy Sauce
• 2 tsp Sugar
• 3 tsp Cooking Oil

STEPS

1. 1

   If using instant dashi, prepare 3 tbsp of dashi according to the package directions and let it cool. Whisk 6 eggs (beaten) with the dashi, 1 tsp of soy sauce, and 2 tsp of sugar until evenly combined without making the mixture foamy.

2. 2

   Heat a small rectangular tamagoyaki pan or small nonstick frying pan over low to medium-low heat for 1 minute. Lightly brush the pan with 3 tsp of cooking oil. Pour in a thin layer of the egg mixture, tilting the pan so it spreads evenly. Cook for 45 to 60 seconds, until the surface is almost set but still slightly moist.

   ⏱ 1 min

3. 3

   Using chopsticks or a spatula, roll the set egg toward one side of the pan. Lightly oil the exposed surface with the oil already in the pan, then pour in another thin layer of egg mixture. Lift the cooked roll slightly so the new egg flows underneath it. Cook for 45 to 60 seconds until almost set, then roll the omelet over itself again.

   ⏱ 1 min

4. 4

   Repeat the pour, cook, and roll process until all the egg mixture is used, keeping the heat low enough that the omelet stays pale golden rather than browning. The complete layering and rolling process should take about 8 to 10 minutes.

   ⏱ 8 min

5. 5

   Transfer the tamagoyaki to a board and let it rest for 3 minutes so the layers firm up. Shape the sides gently with a mat or spatula if needed, then slice into 8 pieces and serve warm or at room temperature.

   ⏱ 3 min