Japanese Rolled Omelette (Tamagoyaki)

だし巻き卵

Ingredients

4 large eggs 2 tbsp dashi 1 tbsp sugar 1 tsp soy sauce ½ tsp mirin oil for brushing

Detail Steps and Procedure

1. **Egg Mixture:** Whisk eggs 50 strokes (do not overbeat). Strain through fine sieve. Add dashi, sugar, soy sauce, mirin. Mix gently. [CRITICAL: Straining removes chalaza for silkier texture]

2. **First Layer:** Heat rectangular tamagoyaki pan to medium (150°C/300°F). Brush with oil using folded paper towel. Pour ¼ egg mixture, tilt to coat. When surface sets (about 80% cooked), roll toward you with chopsticks. [TECHNIQUE: Use chopsticks to lift and roll, not spatula]

3. **Subsequent Layers:** Push roll to far side, brush pan with oil, pour next ¼ mixture under rolled portion. Lift cooked roll to let raw egg flow underneath. When set, roll again. Repeat 2 more times. [CRITICAL: Maintain 150°C/300°F – too hot causes rubbery texture]

4. **Finishing:** Remove to bamboo mat, shape into rectangle. Rest 5 minutes. [SERVE: Slice 2cm pieces with wet knife. STORE: Wrap in cling film, refrigerate 2 days. Do not microwave – serve room temp.]

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