Tamagoyaki Japanese Rolled Omelette

In a medium bowl, gently whisk the eggs. Be careful not to incorporate too much air, which can create bubbles. Add the dashi stock, mirin, sugar, soy sauce, and a pinch of salt. Whisk lightly until just combined. Strain the mixture through a fine-mesh sieve to remove any chalazae or egg white bits, ensuring a smooth omelette.

Place a rectangular tamagoyaki pan or a small non-stick frying pan over medium-low heat. Lightly coat the pan with a thin layer of vegetable oil using a paper towel. Ensure the pan is evenly oiled and heated, but not smoking.

Pour approximately one-quarter of the egg mixture into the heated pan, tilting the pan to evenly coat the bottom. As soon as the edges begin to set and the top is still slightly runny, begin the rolling process.

Using chopsticks or a spatula, gently roll the egg layer from one end of the pan to the other. Push the rolled omelette to one side of the pan, leaving space for the next layer.

Re-oil the empty space in the pan if necessary. Pour another quarter of the egg mixture into the pan, lifting the previously rolled omelette slightly so that the new mixture flows underneath it. Once the new layer begins to set, roll the entire omelette back over the new mixture, incorporating it into the existing roll.

Repeat step 5 two more times until all the egg mixture is used up and you have a thick, multi-layered rolled omelette. Ensure each layer cooks through but remains slightly moist before rolling. The final roll should be firm and golden brown.

Once cooked, immediately remove the tamagoyaki from the pan and place it on a bamboo rolling mat (makisu) or a cutting board. Gently press and shape it into a neat rectangle or square for a few minutes. This helps it hold its shape. Slice the tamagoyaki into 1-inch thick pieces and serve warm or at room temperature.