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

Method

1. 01
   In a bowl, beat the eggs until the yolks and whites are fully combined.
2. 02
   Add dashi stock, sugar, salt, and soy sauce to the eggs and mix well.
3. 03
   Heat a rectangular tamagoyaki pan over medium heat and lightly oil it with a teaspoon of vegetable oil.
4. 04
   Pour a thin layer of the egg mixture into the pan and tilt it to cover the bottom evenly.
5. 05
   As the egg begins to set, roll it from one side to the other using chopsticks or a spatula.
6. 06
   Push the rolled egg to one side of the pan and oil the exposed area lightly.
7. 07
   Pour another thin layer of egg mixture into the pan, lifting the rolled egg so the new layer can flow underneath.
8. 08
   Repeat rolling and pouring more egg mixture until all the egg is used up.
9. 09
   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.