Tamagoyaki (Japanese Rolled Omelette)
A sweet-savory Japanese omelette cooked in thin layers and rolled in a rectangular pan. Each layer wraps around the previous one, creating a log with a pinwheel cross-section when sliced. The technique looks difficult, but it is really just repetition: pour, wait, roll, repeat. The result is tender, slightly sweet, and nothing like a Western omelette.
Instructions
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Whisk together eggs, dashi, mirin, soy sauce, and sugar until combined. Do not overbeat — you do not want foam.
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Heat a tamagoyaki pan (or a small nonstick skillet) over medium-low heat. Dip a folded paper towel in oil and lightly grease the pan.
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Pour a thin layer of egg mixture into the pan — just enough to coat the bottom. When the bottom is set but the top is still slightly wet, use chopsticks or a spatula to roll the egg from one end of the pan to the other.
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Push the rolled egg to the far end of the pan. Oil the empty surface again. Pour another thin layer of egg mixture, lifting the existing roll so the new egg runs underneath it.
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When the new layer is set, roll the existing log back over it. Repeat until all the egg mixture is used — you should get 4 to 5 layers.
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Transfer to a bamboo rolling mat or plastic wrap and gently shape into a tight rectangle. Let rest for 2 minutes, then slice into 1-inch pieces.