Tamagoyaki (Japanese Rolled Omelette)

Instructions

1. 1
   Crack eggs into a bowl and beat gently without creating too many bubbles.
2. 2
   Mix in dashi stock, mirin, sugar, soy sauce, and salt until well combined.
3. 3
   Heat a rectangular tamagoyaki pan over medium-low heat and lightly oil it.
4. 4
   Pour a thin layer of egg mixture into the pan, tilting to spread evenly.
5. 5
   When the egg is almost set but still slightly wet on top, roll it from one end to the other.
6. 6
   Push the rolled egg to one side, oil the pan again, and pour another thin layer of egg mixture.
7. 7
   Lift the rolled egg to let the new mixture flow underneath, then roll again.
8. 8
   Repeat until all egg mixture is used, creating multiple layers.
9. 9
   Remove from pan and let rest for 2 minutes before slicing into pieces.