Tamagoyaki Traditional Japanese Rolled Sweet Omelette

In a medium bowl, whisk the eggs gently until just combined, being careful not to create too many air bubbles.

Add dashi, sugar, soy sauce, mirin, and salt to the egg mixture. Whisk until the sugar and salt are fully dissolved.

Heat a rectangular tamagoyaki pan (or a small non-stick pan) over medium heat. Lightly oil the pan using a paper towel dipped in vegetable oil.

Pour about one-quarter of the egg mixture into the pan, tilting to form a thin, even layer. Cook for 30-60 seconds until the edges are set but the top is still slightly wet.

Using chopsticks or a spatula, roll the cooked egg layer tightly from one end of the pan to the other. Push the rolled omelette to one side of the pan.

Re-oil the empty part of the pan if necessary. Pour another quarter of the egg mixture under and around the rolled omelette. Lift the rolled omelette slightly to let the new egg mixture flow underneath.

Once the new layer is mostly set, roll the existing omelette back over the fresh egg layer, continuing the rolling process. Repeat with the remaining egg mixture until all is cooked.

Remove the finished tamagoyaki from the pan and place it on a cutting board. Let it rest for a minute, then slice into 1-inch thick pieces and serve warm.