Tamagoyaki

Ingredients

• 8 large eggs, room temperature
• 15 ml mirin
• 10 ml dashi
• 5 ml usukuchi soy sauce
• 2 ml salt
• 10 g vegetable oil, for the pan
• 2 g aonori, dried seaweed powder
• 5 g bonito flakes, for topping

Method

1. 1
   Whisk eggs with mirin, dashi, usukuchi soy sauce, and salt until homogeneous; do not aerate.
2. 2
   Heat rectangular tamagoyaki pan over medium-high heat; lightly oil with damp cloth.
3. 3
   Pour thin layer of egg mixture (about 6 mm); let set for 20 seconds until edges firm.
4. 4
   Roll cooked layer toward far end using wooden spatula; re-oil empty section.
5. 5
   Pour another layer of raw egg under rolled portion; set 20 seconds, roll again.
6. 6
   Repeat steps 4–5 until all egg is incorporated and roll reaches 5 cm diameter.
7. 7
   Transfer to wooden board; let rest 2 minutes, then slice into 2 cm pieces with wet knife.
8. 8
   Arrange on plate; dust with aonori and top with bonito flakes; serve warm or room temperature.