Japanese Tamagoyaki Rolled Omelette

Ingredients

• 3 large eggs
• 2 tablespoons dashi stock
• 1 tablespoon sugar
• 1 pinch salt
• 1 teaspoon soy sauce
• 1 teaspoon vegetable oil

Instructions

1. 1 In a bowl, beat the eggs until the yolks and whites are fully combined.
2. 2 Add dashi stock, sugar, salt, and soy sauce to the eggs and mix well.
3. 3 Heat a rectangular tamagoyaki pan over medium heat and lightly oil it with a teaspoon of vegetable oil.
4. 4 Pour a thin layer of the egg mixture into the pan and tilt it to cover the bottom evenly.
5. 5 As the egg begins to set, roll it from one side to the other using chopsticks or a spatula.
6. 6 Push the rolled egg to one side of the pan and oil the exposed area lightly.
7. 7 Pour another thin layer of egg mixture into the pan, lifting the rolled egg so the new layer can flow underneath.
8. 8 Repeat rolling and pouring more egg mixture until all the egg is used up.
9. 9 Remove the rolled omelette from the pan and let it cool slightly.
10. 10 Slice the tamagoyaki into 1-inch pieces and serve warm or at room temperature.