Tamagoyaki

01Method

1. 1

   Prepare the dashi stock: Combine the warm water and dashi powder in a small bowl or measuring cup. Stir with a fork until the granules are fully dissolved. Room temperature water works fine if warm water isn't available.

2. 2

   Mix the egg base: Crack the eggs into a medium bowl along with the sugar and salt. Beat well with a fork until everything is uniform, taking care not to whip in too much air.

3. 3

   Add the seasonings: Pour in the prepared dashi stock, soy sauce, and mirin. Stir until the mixture is evenly combined.

4. 4

   Strain if desired: For a smoother, silkier texture, pass the egg mixture through a fine-mesh strainer into a liquid measuring cup — the spout makes it easier to pour into the pan later.

5. 5

   Heat the pan: Dab a small folded paper towel in the canola oil and use it to coat the inside of a tamagoyaki pan or small nonstick skillet. Set the heat to medium until the surface is hot enough to begin cooking the eggs immediately, then lower to medium-low.

6. 6

   Cook the first layer: Pour in just enough egg mixture to thinly cover the bottom of the pan. Let it cook until mostly set but still slightly wet on top. Using chopsticks or a thin spatula, lift one edge and roll the egg toward the opposite end of the pan. A few wrinkles in the first roll are perfectly fine.

7. 7

   Build up additional layers: Re-oil the pan with the paper towel, sliding it under the rolled egg as well. Pour in another thin layer of egg batter and tilt the pan so the liquid gets underneath the existing roll. Once mostly set, roll the egg back in the other direction to add another layer. Repeat this process one more time until half the batter is used, then transfer the finished roll to a plate or cutting board. Cook the second tamagoyaki with the remaining batter using the same technique.

8. 8

   Slice and serve: Cut each tamagoyaki into 1-inch rounds to expose the spiral layers. Serve alongside grated daikon if desired, or as part of a broader Japanese-style meal. Leftovers keep in the refrigerator for 3 to 4 days; allow to come to room temperature for about 30 minutes before eating, or warm briefly in the microwave in 15-second intervals.