Japanese Tamagoyaki (Rolled Omelette)

A delicately sweet Japanese rolled omelette layered into a tender golden log, perfect for breakfast or bento boxes.

• 4 large eggs
• 3 tbsp kombu dashi or water
• 1 tsp sugar
• 1 tsp gluten-free soy sauce
• 0.25 tsp salt
• 1 tsp vegetable oil

Method

1. Whisk the eggs with the dashi, sugar, soy sauce and salt until smooth but not foamy.
2. Heat a rectangular tamagoyaki pan (or small nonstick skillet) over medium-low and brush lightly with oil.
3. Pour in a thin layer of egg, tilting to coat the pan. When just set, roll it from one side to the other.
4. Push the roll back, oil the empty pan, add another thin layer, lifting the roll so egg flows underneath, then roll again.
5. Repeat until all the egg is used, shaping into a firm log. Rest 2 minutes, then slice into thick pieces.