Tamagoyaki (Japanese Egg Roll)

Method

1. 1Beat eggs with soy, mirin, sugar, dashi and salt — pour through a sieve if you want satin-smooth.
2. 2Heat a small rectangular pan (or non-stick) on medium-low, brush with oil.
3. 3Pour a thin layer of egg, cook till the surface just sets, then roll to one side.
4. 4Brush more oil into the empty pan, pour another thin layer; lift the roll so the new layer flows under, then roll again.
5. 5Repeat till all egg is used — you should build 4-5 thin layers into one log.
6. 6Rest 2 minutes, slice into thick rounds; the centre should be tender, not dry.