Japanese Tamagoyaki Rolled Omelette with Dashi, Mirin and Pickled Ginger

Ingredients

• 6 large eggs
• 3 tbsp dashi stock (or 1/2 tsp instant dashi powder dissolved in 3 tbsp water)
• 1.5 tbsp mirin
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp salt
• 2 tbsp vegetable oil, divided
• 2 tbsp finely sliced scallions
• 1 tsp toasted sesame seeds
• 2 tbsp pickled ginger (gari), for serving
• 2 tsp soy sauce + 1 tsp mirin, mixed, for dipping
• Daikon radish, grated and squeezed dry, for serving

Instructions

1. Whisk eggs with dashi, mirin, soy sauce, sugar, and salt until fully combined and slightly frothy. Don't overmix — you want a smooth, uniform mixture. Stir in scallions.
2. Heat a rectangular tamagoyaki pan (or a small non-stick skillet) over medium heat. Brush lightly with oil using a folded paper towel.
3. Pour a thin layer of egg mixture into the pan — just enough to coat the bottom. Swirl to spread evenly. When the egg is about 80% set but still slightly wet on top, use chopsticks or a spatula to roll it toward you from the far end.
4. Push the rolled egg to the far end of the pan. Re-oil the empty portion of the pan. Pour another thin layer of egg mixture, lifting the roll slightly so egg flows underneath it.
5. When this layer is 80% set, roll the egg log back toward you over the new layer. Repeat this process 3-4 more times, building up a layered roll with each addition.
6. Remove the finished roll and wrap tightly in a bamboo mat or plastic wrap. Gently shape into a rectangular log. Let rest 5 minutes to hold its shape.
7. Slice into 1-inch rounds with a sharp knife. Serve warm or at room temperature with grated daikon, pickled ginger, sesame seeds, and the mirin-soy dipping sauce.