A classic flavor of Japanese breakfast tables and bento boxes: it's prepared by cooking egg seasoned with dashi, soy sauce, and a little sugar in thin layers and rolling it up. With its light sweet-salty balance, it can also be served cold.
Beat the eggs; add dashi stock, soy sauce, sugar, and salt, and mix without foaming, then strain through a sieve.
Lightly grease a rectangular pan and heat over low-medium heat, pour a thin layer of the mixture; once half-cooked, start rolling it from one end of the pan.
Push the roll to the empty end of the pan, pour another thin layer, and continue cooking layer by layer by rolling it onto the previous roll; repeat until the mixture is finished.
Wrap the finished roll in a bamboo mat and let it rest for a few minutes, then cut into even slices with a sharp knife and serve.
Important: Pour each egg layer thinly and start rolling before it's fully set; if poured too thick, the layers won't stick together and the roll won't come out neat. Allergen: contains egg and soy.
If you don't have a rectangular tamagoyaki pan, a regular small pan will also work — you'll just need a bit more care to shape the roll.
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