Tamagoyaki Rolled Omelette (Print Version)

# Ingredients:

→ Dashi Stock

01 - 1/4 teaspoon instant dashi powder
02 - 1/4 cup warm water

→ Egg Mixture

03 - 4 large eggs
04 - 1 teaspoon mirin
05 - 1/2 teaspoon kosher salt
06 - 2 teaspoons sugar
07 - 1 teaspoon soy sauce

→ For Cooking

08 - 1 tablespoon canola oil

→ For Serving

09 - Optional: Grated daikon

# Instructions:

01 - Take a small bowl and stir together the water with dashi powder until it's fully blended.
02 - Whisk together the eggs with the salt and sugar. Toss in the mirin, soy sauce, and dissolved dashi stock, then combine everything gently.
03 - To make it extra silky, use a fine strainer to filter the egg mixture.
04 - Rub some oil on a tamagoyaki pan or any small nonstick pan using a paper towel. Heat it on medium.
05 - Pour a small amount of egg mixture to just coat the pan. Once mostly cooked, roll it up from one edge.
06 - Keep adding more thin layers of the eggs, rolling each one up as they cook. Don’t forget to oil the pan between layers.
07 - Chop it into 1-inch thick pieces. You can serve it with grated daikon if you'd like.

# Notes:

01 - Keeps in a fridge for up to 3-4 days
02 - Tastes great at room temperature
03 - You can play with the sugar levels based on preference

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