Tamagoyaki

3 large eggs
2 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.)
3 Tbsp dashi (Japanese soup stock)
2 tsp sugar
1 tsp soy sauce
1 tsp mirin
2 pinch kosher salt

INSTRUCTIONS

Gather all the ingredients.

Gently whisk the eggs in a bowl. It’s best to “cut” the eggs with chopsticks in a zig-zag motion; do not over-mix.

In another bowl, combine the seasonings and mix well.

Pour the seasonings mixture into the eggs and whisk gently. Then pour the mixture into a measuring cup with a spout and handle so that it’ll be easier to pour into the frying pan.

Directions

Heat the pan over medium heat, dip a folded paper towel in the oil, and apply some of it to the pan. Put a drop of the egg mixture in the pan to see if the pan is hot. When you hear a sizzling sound, the pan is ready.

Pour a thin layer of the egg mixture into the pan, quickly tilting the pan so that the egg mixture coats the entire cooking surface.
Poke any air bubbles to release the air. After the bottom of the egg has set but is still soft on top, start rolling the egg into a log shape from one side to the other, starting from the far side of the pan and rolling toward the pan handle.
Move the rolled omelette to the far side of the pan where you started to roll, and apply more oil to the pan with a paper towel, even under the omelette.
Pour in a thin layer of the egg mixture to just cover the bottom of the pan again. Make sure to lift the omelette to spread the mixture underneath.
When the new layer of egg has set and is still soft on top, start rolling it from one side to the other.
Move the rolled omelette to the side where you started to roll and apply more oil to the pan with a paper towel, even under the omelette.
Pour in a thin layer of the egg mixture to just cover the bottom of the pan again. Make sure to lift the omelette to spread the mixture underneath.
When the new layer of egg has set and is still soft on top, start rolling it from one side to the other.
Repeat the process. This is now the third round.
This is the fourth round. Pour in more egg mixture and make sure it thinly coats the bottom of the pan, including under the rolled omelette.
Continue rolling it into a log shape. Tip: Control the temperature of the pan by lifting the frying pan rather than adjusting the stove heat. If the heat is too weak, the egg will stick to the frying pan, so be careful.
Continue until all egg mixture is used. You can brown the omelette a little bit.

Remove it from the pan and let cool for 5 minutes.

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