Tamagoyaki

Crack the eggs into a spouted bowl or large measuring jug. Add the dashi, soy sauce, mirin, and sugar. Using a pair of hashi (chopsticks) or a fork held flat, cut through the eggs with a slicing motion rather than beating — the goal is a fully combined, streak-free mixture with no visible strings of egg white, but minimal air bubbles. Foam in the mixture will create unsightly holes in the finished roll. Pour the mixture through a fine-mesh sieve to remove any chalazae and remaining lumps. The mixture should be pale golden, uniform, and still.

Heat a rectangular tamagoyaki pan (or a small non-stick skillet) over medium heat. Dip a folded piece of kitchen paper into the oil and wipe the pan in an even, thin coat — no pooling oil. Pour in roughly one-third of the egg mixture, tilting the pan to coat the entire surface in a thin, even layer. Wait for the surface to turn from glossy-wet to barely set and just matte — still slightly moist at the centre but no longer fluid. Using hashi or a flat spatula, begin rolling the omelette from the far end toward you in 3 or 4 short folds, pressing each fold gently but firmly. Push the completed roll to the far end of the pan.

Wipe the exposed pan surface with oiled kitchen paper and pour in another third of the egg mixture, lifting the existing roll slightly to let raw egg flow underneath it. Wait for the new layer to reach that same barely-set, just-matte surface state. Roll the entire log back over the new layer — the new egg adheres to the log and builds another layer. Push the growing roll back to the far end. Repeat with the final third of the egg mixture. Each layer should be thin, even, and barely cooked before rolling so the roll stays tender throughout.

Roll the hot tamagoyaki in a clean bamboo sushi mat or a sheet of cling film, squeezing gently but firmly into a tight rectangular log. Fold in the ends of the mat and press to square off the corners. Let it rest for 3–5 minutes — the steam inside continues cooking and the shape sets. Slice into 2–3 cm rounds to reveal the spiral cross-section inside. Serve immediately or at room temperature.