Tamagoyaki

Beat the eggs in a bowl and mix in the sugar, mirin, soy sauce, salt, and dashi without creating bubbles.

~3 min

Why: Too much foam creates air pockets when you cook it, ruining the smooth, even layers.

Heat a rectangular tamagoyaki pan and brush it thinly with oil.

~2 min

Pour in a thin layer of egg mixture, and once it's half-set, roll it up starting from one side of the pan.

~2 min

Watch out: Pouring the egg mixture too thick means the inside stays raw while it rolls up — pour thin layers and repeat several times instead.

Push the rolled egg to the edge of the pan, oil it again, and repeat, pouring in the remaining egg mixture and rolling it up.

~4 min

Transfer the finished tamagoyaki to a cutting board, let it cool slightly, then slice into pieces.

~2 min