Tamagoyaki Japanese Rolled Omelette

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

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 dipped in oil. Wipe off any excess oil. The pan should be well-oiled but not greasy. Maintain a consistent low heat throughout the cooking process.

Pour about one-quarter to one-third of the egg mixture into the hot pan, tilting the pan to spread the mixture evenly into a thin layer. Ensure the heat is not too high; the eggs should cook slowly without browning too quickly.

As the egg layer begins to set but is still slightly moist on top, gently use chopsticks or a spatula to roll the egg from one end of the pan to the other. You can start from the back and roll towards you, or vice versa, depending on your preference. Push the rolled egg to one side of the pan.

Re-oil the empty section of the pan, making sure to also oil underneath the rolled egg. Pour another portion of the egg mixture, lifting the previously rolled egg slightly to allow the new mixture to flow underneath it. Let this layer cook until mostly set but still slightly moist on top.

Once the new layer is mostly set, roll the entire omelette (including the previous roll) back over the fresh egg layer towards the other side of the pan. Repeat this process, re-oiling and adding more egg mixture, until all the egg mixture is used up. Each roll should build upon the last, creating distinct layers. Adjust heat as needed to prevent burning.

Once all the egg mixture is used, gently press the finished tamagoyaki with a bamboo rolling mat (makisu) or a spatula to give it a neat, rectangular shape. Let it rest for a minute or two to firm up. Slice the tamagoyaki into 1-inch thick pieces and serve warm or at room temperature.