Japanese Tamagoyaki Omelet (Print Version)

# Ingredients:

→ Dashi Stock

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

→ Egg Mixture

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

→ For Cooking

08 - 1 tablespoon canola oil

→ For Serving

09 - Optional: grated daikon

# Instructions:

01 - In a tiny bowl, combine the warm water with the dashi powder. Stir until you don’t see any clumps.
02 - Crack the eggs into a bowl. Throw in the sugar and salt, beat until smooth, then stir in dashi, soy sauce, and mirin.
03 - Pass the egg mix through a fine mesh sieve to make it extra silky.
04 - Rub the tamagoyaki pan or a small nonstick pan with some oil using a paper towel. Heat it up on medium.
05 - Pour a small bit of the egg mix into the pan. When it’s mostly solid, roll it up from edge to edge.
06 - Keep adding more egg mix, a little at a time. Roll it up as you go, and don’t forget to re-oil the pan before each layer.
07 - Cut the rolled-up eggs into chunks about an inch wide. If you’d like, add grated daikon on the side.

# Notes:

01 - Will keep fresh in the fridge for 3-4 days
02 - Tastes best when served at room temp
03 - Feel free to tweak the sugar level!

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