Tamagoyaki

Ingredients

• 4eggs
• 3 tbspkombu dashi, cooled
• 1 tbspmirin
• 1 tspcaster sugar
• 1/4 tspsea salt
• 1 tbspvegetable oil

Method

1. 1

   Beat the eggs with the cooled dashi, mirin, sugar and salt, then pour the mixture through a sieve into a jug.

2. 2

   Heat a rectangular tamagoyaki pan or a small non-stick frying pan over medium-low heat and wipe it with oil on a folded piece of kitchen paper. Keep that paper — you will use it between every layer.

3. 3

   Pour in a thin layer of egg and tilt the pan to cover the base. When it is set on the bottom but still glossy on top, roll it away from you into a fat cylinder at the far end of the pan.

4. 4

   Oil the empty part of the pan, pour in more egg and lift the finished roll so the raw egg runs underneath it. Set, then roll it back over the new layer. Repeat until the egg is used up.

5. 5

   Tip the roll onto a bamboo mat or a sheet of foil, wrap it and press it gently into a neat rectangle. Let it settle for a minute or two, then cut into thick slices.