Japanese Tamagoyaki

Ingredients

Instructions

1. 1

   In a bowl, whisk together eggs, dashi (or water), soy sauce, mirin, and sugar until fully combined but not foamy. Strain through a fine-mesh sieve if you want a smoother texture.

2. 2

   Heat a rectangular tamagoyaki pan (or 8-inch non-stick skillet) over medium-low heat for 2 minutes. Test heat by flicking a drop of water - it should sizzle and evaporate quickly but not violently.

3. 3

   Fold a paper towel, dip in oil, and use chopsticks or tongs to lightly coat the entire pan surface. Pour about 1/4 of the egg mixture (enough to thinly coat the bottom). Tilt pan to spread evenly.

4. 4

   ROLLING TECHNIQUE: When the egg is about 80% set (the surface still looks slightly wet but won't run when tilted, about 30-45 seconds), use chopsticks or a spatula to fold the egg in thirds toward you: fold the far edge 1/3 of the way toward center, then fold that over to your side of the pan. Push the rolled egg to the far end of the pan.

5. 5

   Re-oil the empty part of the pan. Pour another 1/4 of the egg mixture, lifting the cooked roll so the raw egg flows underneath and connects to it. This creates layers.

6. 6

   When this layer is 80% set, roll the egg toward you again, wrapping the new layer around the existing roll. Push to the far end. Repeat oiling, pouring, and rolling until all egg mixture is used (usually 3-4 layers total). The final roll should be tight and uniform.

7. 7

   Remove from pan. For a traditional rectangular shape, wrap the hot roll in a bamboo sushi mat or plastic wrap and gently press into shape. Let rest 2 minutes to set. Slice crosswise into 1-inch rounds to reveal the spiral layers. Garnish with sliced green onions.