Step 1

Crack 4 medium egg(s) into a bowl and beat lightly with chopsticks in a back and forth motion to break up the yolks and whites. Avoid whisking in a circular motion as this can form too many bubbles.

Step 2

In a separate medium-sized bowl, mix 50 ml dashi stock, 20 ml mirin, 1 tsp sugar, ¼ tsp salt and ½ tsp soy sauce. Mix thoroughly until the salt and sugar are dissolved.

Step 3

Place a sieve on top of the bowl and pour the eggs into the dashi mixture. Mix gently to prevent too many air bubbles forming.

Step 4

Pour 1 tsp cooking oil into a tamagoyaki (rectangular) pan and place on the stove over a medium heat. Use a piece of kitchen paper to spread the oil around the pan and wipe away the excess. Keep the kitchen paper close-by, we will re-use it to lightly grease the pan later.

Step 5

Once the pan is heated, pour the egg mixture into the pan until the base is coated in a thin, even layer. It should be thin enough that it cooks quickly, but not so thin that it breaks. If you see air bubbles, pierce them with chopsticks.

Step 6

If you notice some parts cooking too quickly or you realize it's getting too hot, lift the pan off the heat temporarily and readjust as necessary. (Try and avoid changing the temperature too much.)

Step 7

When it's half cooked, begin to roll the egg starting from the back of the pan first and rolling towards you. The first step is to lightly pinch the edge furthest from you. Then, with your other hand holding the panhandle, make a gentle scooping motion to help flip the far edge over and start your roll. (Don't rely purely on the chopsticks to fold it over, otherwise it will surely break.)

Step 8

Repeat this action to keep rolling the egg until it reaches the edge of the pan closest to you, and then use the kitchen paper from earlier to grease the empty space. Push the rolled tamagoyaki back to the far end of the pan and lightly grease the remaining side.

Step 9

Pour another layer of the egg mixture into the pan and gently lift the rolled piece while tilting the pan so that some of the mixture goes underneath. This will create a seamless roll.

Step 10

Tilt the pan again to make sure the rest of the mixture is flat and even. Once again wait for it to become half cooked, popping air bubbles and lifting the pan off the heat when you feel it's necessary.

Step 11

Roll and repeat until you've used all of the egg mixture.

Step 12

Once it's done, transfer the dashimaki tamago to a inverted bamboo sushi mat (this will make a striped pattern on the surface.) Press into shape and then transfer to a chopping board.

Step 13

Cut into slices approx 1 inch pieces and served with 1 tbsp grated daikon radish.

Step 14

Enjoy!