Tamagoyaki Rolled Omelette (Print Version)

# Ingredients:

→ Dashi Stock

01 - 1/4 teaspoon instant dashi powder
02 - 1/4 cup of warm water

→ Egg Mixture

03 - 4 eggs, large size
04 - 1 teaspoon of soy sauce
05 - 2 teaspoons of sugar
06 - 1/2 teaspoon fine kosher salt
07 - 1 teaspoon mirin

→ For Cooking

08 - 1 tablespoon of canola oil

→ For Serving

09 - Optional: grated daikon

# Instructions:

01 - In a small bowl, combine the dashi powder with warm water and stir until dissolved.
02 - Whisk the eggs with sugar and salt first, then add the dashi, mirin, and soy sauce. Stir until smooth.
03 - For a smoother result, pour the egg mixture through a fine strainer.
04 - Use paper towel to coat a heated tamagoyaki or small nonstick pan with some oil over medium flame.
05 - Pour a thin layer of the egg mix into the pan. Cook it just until it’s mostly set, then start rolling it up.
06 - Add another thin layer of the egg mix, roll it up over the previous layer, and repeat. Oil the pan again between rolls.
07 - Slice the roll into 1-inch pieces and pair with grated daikon, if you’d like.

# Notes:

01 - Store in the fridge for up to 3-4 days.
02 - Tastes best at room temperature.
03 - You can use less sugar if you'd like it less sweet.

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