A classic at Japanese breakfast tables and in bento boxes, tamagoyaki is made by cooking thin layers of egg seasoned with dashi, soy sauce, and a little sugar, then rolling them together. Its balance of sweet and savory flavors is also delicious served cold.
Beat the eggs. Add the dashi stock, soy sauce, sugar, and salt, and stir gently without making the mixture foamy. Strain it through a sieve.
Lightly oil a rectangular skillet and heat it over low to medium-low heat. Pour in a thin layer of the egg mixture; when it is half-set, begin rolling it from one end of the pan.
Push the roll to the empty end of the pan and pour in another thin layer. Continue cooking and rolling each new layer around the previous one until you have used all the mixture.
Wrap the finished roll in a bamboo mat and let it rest for a few minutes. Cut it into even slices with a sharp knife and serve.
Pour each layer of egg in a thin sheet and begin rolling before it is fully set. Thick layers will not stick together into a neat roll. Contains egg and soy. Check the labels on soy sauce and dashi for wheat and fish; ingredients vary by product.
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