Japanese Tamagoyaki (Rolled Omelette)

Instructions

1. 1
   Beat eggs in a bowl until well combined but not overly frothy.
2. 2
   Mix dashi, mirin, soy sauce, sugar, and salt in a separate bowl until sugar dissolves.
3. 3
   Combine egg mixture with seasoning mixture, strain through a fine sieve.
4. 4
   Heat rectangular tamagoyaki pan over medium heat, oil lightly.
5. 5
   Pour a thin layer of egg mixture, let it set slightly.
6. 6
   Start rolling from one end when the surface is still slightly wet.
7. 7
   Oil the pan again, pour another layer, lift the roll to let new egg flow underneath.
8. 8
   Continue rolling and adding layers until all egg mixture is used.
9. 9
   Cook until golden brown on all sides.
10. 10
    Let cool slightly before slicing into thick pieces.
11. 11
    Serve with grated daikon radish if desired.

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