Rolled Tamagoyaki Omelette (Print Version)

# Ingredients:

→ Dashi Mix

01 - 1/4 teaspoon powdered dashi
02 - 1/4 cup warm water

→ Egg Blend

03 - 4 eggs, large
04 - 2 teaspoons of sugar
05 - 1 teaspoon mirin
06 - 1/2 teaspoon salt (kosher)
07 - 1 teaspoon soy sauce

→ Cooking Needs

08 - 1 tablespoon of canola oil

→ Toppings

09 - Optional daikon, grated

# Instructions:

01 - In a small dish, stir dashi powder into warm water till it blends completely.
02 - Whisk eggs with salt and sugar. Then stir in mirin, soy sauce, and prepared dashi. Ensure everything's combined.
03 - Run the egg blend through a fine sieve to make it extra smooth, if you’d like.
04 - Use a paper towel to spread oil on a tamagoyaki pan or small nonstick pan, warming it on medium heat.
05 - Add a thin layer of the egg blend to the pan. Let it cook until it’s set but not fully firm. Roll it up starting from one side.
06 - Keep layering thin amounts of the egg blend, rolling after each one. Add oil between layers as needed.
07 - Cut your tamagoyaki into 1-inch pieces and, if desired, add grated daikon for garnish.

# Notes:

01 - Keeps well in the fridge for up to 3-4 days.
02 - Tastes best when served at room temperature.
03 - Feel free to tweak the sugar level to suit your taste.

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