Step by step

Method

4 steps

1. 1

   Beat 3–4 eggs with 2–3 tablespoons dashi (or water plus a pinch of dashi powder), 1 teaspoon mirin or sugar, ½ teaspoon soy sauce, and a tiny pinch of salt. You want thin, seasoned eggs — not a thick scramble mix.

2. 2

   Heat a rectangular tamagoyaki pan or small nonstick skillet over medium-low with a thin swipe of oil. Pour in a thin layer of egg; when the bottom sets but the top is still wet (30–45 seconds), roll or fold it to the far side of the pan.

3. 3

   Oil the empty pan lightly, pour another thin layer under and against the rolled egg, let it set, and roll again toward you. Repeat until the eggs are used up — you'll build a layered log. Keep the heat gentle; browned spots are fine, burnt edges aren't.

4. 4

   Tip onto a cutting board, shape with a sushi mat or paper towel while warm, rest 1 minute, then slice into ½-inch pieces. Serve with grated daikon if you like. The center should look moist and layered, not dry.