Tamagoyaki (Japanese Rolled Omelette)

Method

1. Crack the eggs into a bowl and add the dashi, sugar, soy sauce and salt. Keeping the tips of a pair of chopsticks on the bottom of the bowl, move them back and forth about 30 times to cut through the whites. Whisking hard in circles makes foam; you only want the clear lumps of white to disappear.

   Add in this stepEggs 3Dashi stock (cooled) 2 tbspSugar 2 tspSoy sauce ½ tspSalt 1 pinch

2. Heat a tamagoyaki pan (about 13×18 cm) or a 20 cm frying pan over medium heat for 1 min. Fold a paper towel, dip it in the oil and wipe the whole pan including the corners; keep the towel nearby, you will use it again. When a drop of egg sizzles immediately, the pan is ready. This amount makes 1 roll(s); for two rolls, split the egg mixture in half.

   Add in this stepCooking oil 1 tsp

   medium heat

3. Pour in a third of the egg mixture for one roll and tilt the pan so it covers the base. Pop any big bubbles with the chopsticks. Cook over medium-low heat for 1 min; when the bottom has set but the top is still slightly wet, fold it from the far side towards you in 3 or 4 turns.

   medium-low heat

4. Push the roll to the far end, wipe the empty part (and under the roll) with the oily towel, and pour in a little more egg. Lift the roll with the chopsticks so the egg flows underneath. Cook over medium-low heat for 1 min until almost set, then roll it back towards you. Repeat 3 more time(s) until the egg is used up.

   medium-low heat

5. Tip the roll onto a bamboo mat (or a paper towel or cling film), wrap it snugly, press it into a neat block with your hands and leave it for 3 min. The leftover heat finishes the centre and sets the shape. If you are making a second roll, wipe and oil the pan and cook it the same way meanwhile.

6. Slice 2 to 2.5 cm thick and serve with finely grated daikon, lightly squeezed, topped with a drop or two of soy sauce.

   Add in this stepDaikon radish (to serve) 50 g