Rolled Omelette Tamagoyaki (Print Version)

# Ingredients:

→ Make Dashi

01 - 1/4 teaspoon dashi powder (instant)
02 - 1/4 cup warm water

→ Egg Blend

03 - 4 eggs, large
04 - 1 teaspoon mirin
05 - 2 teaspoons granulated sugar
06 - 1 teaspoon soy sauce
07 - 1/2 teaspoon coarse salt

→ Cooking Needs

08 - 1 tablespoon vegetable oil (canola)

→ Toppings

09 - Optional: Shredded daikon radish

# Instructions:

01 - Stir the dashi granules into the warm water in a tiny bowl until fully blended.
02 - Combine the eggs, salt, and sugar with a whisk. Add soy sauce, mirin, and dashi. Mix until everything's smooth.
03 - For an extra soft bite, pass the egg mix through a fine sieve before cooking.
04 - Brush a small non-stick or tamagoyaki pan with oil using a paper towel. Place on medium heat until warm.
05 - Pour a thin amount of egg mix into the pan. Let it set almost completely before rolling it up from edge to edge.
06 - Oil the pan between adding layers. Drop in another thin layer, cook, and fold it into the existing roll.
07 - Cut the roll into bite-sized pieces, around an inch wide, and add some grated daikon if you'd like.

# Notes:

01 - Keeps fresh in the fridge for up to 4 days
02 - Tastes best served at room temperature
03 - Sugar level can be changed to suit your preference

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