Tamagoyaki

Method

1. 1 Beat the eggs with dashi, sugar, soy sauce, and mirin, then strain through a sieve to make it smooth.
2. 2 Heat a square pan, then spread oil evenly over the surface using a paper towel.
3. 3 Pour a thin layer of egg mixture over the surface, and when the surface is just slightly set, roll it up and push it to one side.
4. 4 Push the egg roll to the end of the pan, blot with oil, then pour in a new layer of egg and roll again, repeating 4 times.
5. 5 Wrap the egg around a bamboo mat, let it set for 5 minutes, then cut into 2 cm thick slices.

With an appliance

• Microwave 18 min

  Replace steps 3 and 4: rotate each thin layer of egg in the greased rectangular box at 600 W for 40 seconds, roll it up, and add a new layer; rotate the box each time, for a total rotation time of approximately 4 minutes.