Tamagoyaki

1. Crack the eggs into a bowl and beat gently with chopsticks, avoiding too many bubbles, then whisk in the sugar, light soy sauce, mirin, dashi and salt until the sugar dissolves.
2. Heat a rectangular tamagoyaki pan over medium-low heat and wipe it with an oiled paper towel so the surface is lightly coated but not pooling.
3. Pour in a thin layer of egg, tilt to cover the base, pop any bubbles, and when the surface is just set but still slightly moist roll it from the far side toward you into a log.
4. Push the roll to the far end, re-oil the empty pan, pour in another thin layer letting it run under the existing roll, and once nearly set roll it back over the previous log to build up the layers.
5. Repeat the oiling and rolling until all the egg is used, keeping the heat low so the omelette stays pale yellow and never browns, cooking each layer through so no raw egg remains.
6. Tip the hot omelette onto a bamboo mat or paper towel, wrap and press gently for a couple of minutes to firm the shape, then slice into thick pieces and serve with a small mound of grated daikon and a little soy sauce.

You'll use: Pan · Whisk