Tokyo Tamagoyaki — Rolled Omelet

Yield: one rolled omelet. Beat the eggs and mix with the dashi, sugar, salt and soy sauce. Have a rectangular omelet pan, chopsticks or a spatula, and optionally a bamboo rolling mat ready.

Heat and lightly oil the pan, wipe away excess oil, and add a quarter of the egg mixture. Spread evenly; when the edges set, roll the layer. Oil the exposed pan lightly and repeat with the remaining mixture, rolling each new layer around the existing roll.

Cook until the egg is fully set, then wrap in a bamboo mat if available to shape it. Let cool slightly and slice.