Japanese Tamagoyaki Rolled Sweet Omelet with Dashi, Soy and Toasted Sesame Seeds

Ingredients

• 4 large eggs
• 2 tbsp dashi stock (or water + 1/4 tsp dashi powder)
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp sugar
• 1/2 tsp sesame oil
• Pinch of salt
• 1 tbsp neutral oil (vegetable or grapeseed) for the pan
• For serving:
• 1 tsp toasted sesame seeds
• 1 tbsp finely sliced scallion
• Small amount of grated daikon radish (optional)
• Steamed white rice or toast

Instructions

1. Crack eggs into a bowl and beat well with chopsticks or a fork — you want the whites and yolks fully combined with no streaks. Japanese tamagoyaki uses more mixing than a Western omelet.
2. Add dashi, soy sauce, mirin, sugar, sesame oil, and a pinch of salt. Stir until sugar dissolves completely. Strain through a fine-mesh sieve for an ultra-smooth texture — this is the professional step most home cooks skip.
3. Heat a tamagoyaki pan (or a regular small non-stick skillet) over medium heat. Add a thin film of oil and spread with a folded paper towel.
4. Pour in one-third of the egg mixture. Swirl to cover the pan in a thin layer. When the egg is about 80% set but still slightly glossy on top, use chopsticks or a spatula to roll it toward you into a log shape at the near edge of the pan.
5. Slide the roll to the far end of the pan. Add another thin film of oil to the empty space. Pour in the second third of the egg, lifting the existing roll slightly so the new egg flows underneath it.
6. Again, when 80% set, roll the entire log back over the new egg, incorporating it. Slide the roll to the far end again. Repeat with the final third of egg.
7. Roll the finished tamagoyaki in a bamboo sushi mat or plastic wrap and gently press into a rectangular log shape. Rest 3 minutes. Unwrap, slice into 6-8 rounds, sprinkle with sesame seeds and scallion. Serve alongside rice or with grated daikon.