Tamagoyaki Japanese Rolled Omelette

In a medium bowl, gently whisk the eggs until just combined. Do not overbeat, as you want to avoid too much air. In a separate small bowl, combine the dashi stock, soy sauce, mirin, and sugar. Stir until the sugar is fully dissolved. Add the dashi mixture to the eggs and whisk gently to incorporate. Strain the egg mixture through a fine-mesh sieve to remove any chalazae and ensure a smooth texture. This step is crucial for a beautiful tamagoyaki.

Heat a square or rectangular tamagoyaki pan (or a small non-stick frying pan) over medium-low heat. Lightly oil the pan using a paper towel dipped in vegetable oil. Make sure the entire surface is coated evenly. Reduce the heat to low.

Pour about one-quarter of the egg mixture into the hot pan, tilting the pan to spread it evenly into a thin layer. Pop any large air bubbles that form with a chopstick. The egg should set quickly but still be slightly moist on top.

Once the egg layer is mostly set but still slightly wet on top, use chopsticks or a spatula to gently roll the egg from one end of the pan to the other. Push the rolled egg to one side of the pan. Re-oil the empty space in the pan with an oiled paper towel.

Pour another quarter of the egg mixture into the empty space, making sure some of the new mixture runs underneath the already rolled egg. Let it cook until mostly set, then roll the existing omelette over the new layer, continuing from where you left off. Repeat this process two more times, oiling the pan and pouring new egg mixture, ensuring it flows under the cooked layers, until all the egg mixture is used and you have a thick, multi-layered omelette.

Once the tamagoyaki is fully cooked and rolled, gently press it with a spatula to create a neat, rectangular shape. This helps to compress the layers. Remove from the pan and place on a cutting board. Let it cool slightly for a few minutes, then slice into 1-inch thick pieces. Serve warm or at room temperature as part of a Japanese breakfast, bento, or as a side dish.