Tamagoyaki

Method

Tap a step when it's done.

1. 1Beat the eggs with the dashi, sugar, soy sauce, mirin and salt until the whites are broken up but not foamy. For an extra-smooth result, strain the mixture.
2. 2Heat a medium (20-24 cm) non-stick pan over medium-low heat and wipe the base with a folded paper towel dipped in oil. Keep the oily towel nearby.
3. 3Pour in about a quarter of the egg and tilt the pan to coat the base. Pop any large bubbles with chopsticks or a spatula.
4. 4While the top is still slightly wet, roll the omelette towards you with a spatula. In a round pan, fold the thin rounded sides in first so you get a roughly rectangular strip.
5. 5Push the roll to the far side, wipe the empty part with the oily towel and pour in another quarter of the egg. Lift the roll slightly so egg flows underneath it too.
6. 6Once the new layer has set but is still moist on top, roll the omelette back over it. Repeat until all the egg is used.
7. 7Tip the finished roll onto a bamboo mat, or a clean paper towel if you don't have one, wrap it tightly and let it rest for 5 minutes to firm up its shape.
8. 8Slice into 2 cm pieces. If you see thin layers spiralling in the cross-section, you've nailed it.