Tamagoyaki is a subtly sweet or savory Japanese rolled omelette, instantly recognizable by its beautiful, tightly packed layers. It’s a staple in bento boxes, a popular sushi topping, and a delightful breakfast or side dish. This recipe leans towards a slightly sweet version, known as Atsuyaki Tamago.

Key Ingredients (Yields 1 log, about 4 servings)

• Main: 4 large eggs.
• Seasoning: 2 Tbsp dashi, 1 Tbsp sugar (adjust to taste), 1 tsp mirin, $\frac{1}{2}$ tsp soy sauce (or salt, if you prefer a paler color).
• Equipment: A rectangular tamagoyaki pan is ideal, but a small, non-stick round pan (8-inch or smaller) will also work. Neutral oil for cooking.

Directions

1. Prepare the Egg Mixture: Lightly beat the eggs in a bowl. In a separate container, whisk together the dashi, sugar, mirin, and soy sauce until the sugar is dissolved. Pour the seasoning mixture into the eggs and mix well, being careful not to create too much foam. For the best texture, pass the mixture through a fine-mesh sieve.
2. Heat and Oil the Pan: Heat the tamagoyaki pan over medium-low heat. Soak a paper towel in a little oil and use it to thoroughly grease the pan. The pan is ready when a drop of egg mixture sizzles gently.
3. Cook and Roll (First Layer): Pour about one-quarter of the egg mixture into the pan to create a thin layer. As the egg sets but is still slightly wet on top, use chopsticks or a spatula to roll the egg tightly from one end of the pan to the other.
4. Repeat Layers: Re-grease the pan using the oiled paper towel. Slide the rolled omelette back to the starting end. Pour another one-quarter of the egg mixture into the pan, making sure it runs under the previously rolled layer. As this new layer sets, roll the omelette back across the pan to incorporate the new layer.
5. Finish and Slice: Repeat the process until all the egg mixture is used up. Remove the log and place it on a cutting board. Wrap it tightly in a bamboo mat or plastic wrap while it’s still warm to help it hold its shape. Slice into $\frac{1}{2}$-inch thick pieces and serve warm or chilled.