Japanese Tamagoyaki

• 4 large eggs
• 2 tbsp dashi stock (or water)
• 1 tbsp mirin
• 1 tsp soy sauce
• 1 tsp sugar
• Pinch of salt
• Neutral oil for cooking
• Grated daikon radish and soy sauce to serve

Instructions

1. 1

   Whisk eggs with dashi, mirin, soy sauce, sugar, and salt until well combined.

2. 2

   Heat a rectangular tamagoyaki pan (or small non-stick pan) over medium heat. Brush with oil.

3. 3

   Pour in 1/3 of the egg mixture. When half-set, roll from one end to the other.

4. 4

   Push the roll to one end. Oil the empty space, pour in another 1/3 of egg.

5. 5

   When half-set, roll the existing roll over the new layer. Repeat with remaining egg.

6. 6

   Shape with a bamboo mat while warm. Slice and serve with grated daikon.

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