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In a medium bowl, crack the eggs. Gently whisk them with chopsticks or a fork until the yolks and whites are just combined, being careful not to incorporate too much air. You want a smooth, uniform mixture.

In a separate small bowl, combine the dashi stock (or water), soy sauce, mirin, granulated sugar, and salt. Whisk until the sugar and salt are fully dissolved.

Pour the dashi mixture into the beaten eggs and whisk gently until well combined. Strain the egg mixture through a fine-mesh sieve into another bowl to remove any chalazae (white strings) and ensure a smooth omelet. This step is crucial for a silky texture.

Heat a rectangular tamagoyaki pan (or a small non-stick frying pan, about 8-inch) over medium-low heat. Lightly coat the pan with a thin layer of vegetable oil using a paper towel. Ensure the pan is evenly oiled.

Pour about 1/4 of the egg mixture into the hot pan, tilting the pan to spread it evenly into a thin layer. Cook for about 1-2 minutes, or until the edges are set and the top is mostly set but still slightly wet.

Using chopsticks or a spatula, gently roll the cooked egg layer from one end of the pan to the other. Push the rolled omelet to one side of the pan.

Lightly oil the empty part of the pan again. Pour another 1/4 of the egg mixture into the pan, lifting the rolled omelet slightly to allow the new egg mixture to flow underneath it. Cook until mostly set.

Roll the cooked egg from the side with the existing omelet over the new layer, continuing to form a thicker roll. Repeat steps 6 and 7 with the remaining egg mixture, adding a new layer and rolling it into the growing omelet.

Once all the egg mixture is used and the tamagoyaki is a thick roll, remove it from the pan and place it on a bamboo sushi mat (makisu) or a cutting board. Shape it gently into a neat rectangle using the mat or by pressing with a spatula.

Let the tamagoyaki cool for a few minutes before slicing it into 1-inch thick pieces. Serve warm or at room temperature.


In a medium bowl, crack the eggs. Gently whisk them with chopsticks or a fork until the yolks and whites are just combined, being careful not to incorporate too much air. You want a smooth, uniform mixture.

In a separate small bowl, combine the dashi stock (or water), soy sauce, mirin, granulated sugar, and salt. Whisk until the sugar and salt are fully dissolved.

Pour the dashi mixture into the beaten eggs and whisk gently until well combined. Strain the egg mixture through a fine-mesh sieve into another bowl to remove any chalazae (white strings) and ensure a smooth omelet. This step is crucial for a silky texture.

Heat a rectangular tamagoyaki pan (or a small non-stick frying pan, about 8-inch) over medium-low heat. Lightly coat the pan with a thin layer of vegetable oil using a paper towel. Ensure the pan is evenly oiled.

Pour about 1/4 of the egg mixture into the hot pan, tilting the pan to spread it evenly into a thin layer. Cook for about 1-2 minutes, or until the edges are set and the top is mostly set but still slightly wet.

Using chopsticks or a spatula, gently roll the cooked egg layer from one end of the pan to the other. Push the rolled omelet to one side of the pan.

Lightly oil the empty part of the pan again. Pour another 1/4 of the egg mixture into the pan, lifting the rolled omelet slightly to allow the new egg mixture to flow underneath it. Cook until mostly set.

Roll the cooked egg from the side with the existing omelet over the new layer, continuing to form a thicker roll. Repeat steps 6 and 7 with the remaining egg mixture, adding a new layer and rolling it into the growing omelet.

Once all the egg mixture is used and the tamagoyaki is a thick roll, remove it from the pan and place it on a bamboo sushi mat (makisu) or a cutting board. Shape it gently into a neat rectangle using the mat or by pressing with a spatula.

Let the tamagoyaki cool for a few minutes before slicing it into 1-inch thick pieces. Serve warm or at room temperature.
