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Elevate your breakfast with Tamagoyaki, a Japanese rolled omelette that's subtly sweet and impossibly moist. Carefully cooked in a rectangular pan, this delicate egg dish is a work of art in itself, offering layers of tender, flavored eggs rolled into a perfect bundle of joy. Often enjoyed plain, with a touch of soy sauce, or flavored with dashi broth, Tamagoyaki exemplifies simple culinary elegance and is a staple in Japanese bento boxes. It's also a delightful way to start your day or impress your brunch guests with a sophisticated touch.
Crack the eggs into a mixing bowl and beat them lightly.
Add the dashi stock, sugar, soy sauce, and mirin to the eggs and mix well until the sugar is completely dissolved.
Heat a rectangular tamagoyaki pan over medium heat and lightly oil it using a paper towel soaked in vegetable oil.
Pour a thin layer of the egg mixture into the pan, just enough to cover the bottom.
As the egg begins to set, use chopsticks or a spatula to gently roll the egg from one end of the pan to the other.
Add a little more oil to the pan, then pour in more egg mixture to cover the bottom again. Lift the rolled egg so the new mixture can get underneath it, and then roll it up again as it cooks.
Repeat this process until all the egg mixture has been used, creating layers.
Once cooked, remove the tamagoyaki from the pan and let it cool slightly. Slice into even pieces and serve warm or at room temperature.
