Tamagoyaki

🥘 Ingredients

• eggs 4
• dashi 4 Tbs
• usukuchi soy sauce 1 tsp
• mirin 1 tsp
• sugar 1 tsp
• fine sea salt 1 pinch
• neutral oil 2 tsp

1. 1

   This is the だし巻き, the dashi version — savoury, loose enough to wobble, eaten warm or cold out of a lunchbox.
2. 2

   Whisk eggs with dashi , usukuchi soy sauce , mirin , sugar and fine sea salt in a bowl , then pour it through a sieve.
3. 3

   Wipe a tamagoyaki pan with neutral oil over medium-low heat, pour a third of @&( timer in, 40 sec until the top is barely wet, then roll it away from you.
4. 4

   Pour half of what is left down the pan and lift @&( timer so it runs underneath, 40 sec , roll it back over the top, and do the same with the last of the egg.
5. 5

   Turn @&( timer onto a bamboo mat , roll it up and squeeze it gently square, and let it 5 min before cutting it into eight.