Tamagoyaki

Ingredients

• 4 large eggs
• 2 tablespoons dashi or water
• 1 tablespoon mirin
• 1 teaspoon soy sauce
• 1 teaspoon sugar
• Pinch of salt
• Neutral oil

Before you cook

• Beat the eggs with the dashi, mirin, soy and sugar, then strain the mixture through a sieve for a smooth finish.
• Have a small bowl of oil and a folded paper towel ready for greasing.

Steps

1. Heat a rectangular tamagoyaki pan or a small frying pan over medium-low heat and grease it lightly.
2. Pour in a thin layer of egg, just enough to cover the base.
3. Pop any bubbles with a chopstick as it sets.
4. When the surface is barely set but still glossy, roll the omelette from the far side towards you.
5. Push the roll back to the far side and grease the empty part of the pan.
6. Pour in another thin layer, lifting the existing roll so the raw egg runs underneath it.
7. Roll again, wrapping the new layer around the first.
8. Repeat until all the egg is used, keeping the heat low so it never browns.
9. Turn out onto a bamboo mat or cling film and shape into a neat block while warm.
10. Rest for 2 minutes, then cut into thick slices.