Tamagoyaki — Japanese Rolled Omelette

Ingredients

• 4 eggs
• 1 tbsp dashi or water
• 2 tsp sugar + 1 tsp soy sauce + ½ tsp mirin
• Neutral oil + a paper towel for wiping the pan
• Rice and grated daikon or a salad, to serve

Method

1. Whisk the eggs with the dashi, sugar, soy, and mirin — strain if you want pro-grade smoothness.
2. Heat a small pan (rectangular if the universe provides) on medium-low; wipe with an oiled paper towel.
3. Pour a thin layer of egg; when just set, roll it to one end with chopsticks or a spatula. Wipe the pan with oil again.
4. Pour the next thin layer, LIFTING the existing roll so egg flows underneath, then roll the whole thing back over the new layer. Repeat until the egg is gone — each pass laminates another golden ring.
5. Rest 2 minutes, slice into thick coins showing the spiral. Sweet, savory, tender — the bento-box cornerstone and the knife-skills flex of Japanese breakfast.