Tamagoyaki (Japanese Rolled Omelette)

Tamagoyaki, literally means ‘grilled egg’, is a type of Japanese omelette made of eggs,
sugar, and soy sauce. This omelette is usually cooked in a specialized rectangular omelette pan (shown in the step by step pictures below). 

Ingredients

• 3 large eggs

Seasonings

• 4 Tbsp. dashi
• 1 Tbsp. sugar
• 1 tsp. soy sauce
• 1 tsp. mirin
• 1 pinch of salt

Served with

• Grated daikon radish, squeezed water out
• Soy sauce

What you will need:

• Tamagoyaki frying pan (or a around 8-9" non-stick frying pan)
• Paper towel moistened with oil
• Chopsticks
• Bamboo mat
  

Instructions

1. Gently mix the eggs in a bowl (Do not over mix).
   
2. In another bowl, combine the seasonings and mix well.
   
3. Pour the seasonings mixture into the egg and whisk gently.
   
4. Strain the egg mixture through a sieve into a measuring cup with a handle (so it's easier to pour later).
   
5. Heat the pan over medium high heat, dip a folded paper towel in oil, and apply oil to the pan. Put a little bit of egg mixture to see if the pan is hot.
   
6. When the pan is ready, pour a thin layer of egg mixture in the pan, tilting to cover the bottom of the pan.
   
7. Poke the air bubbles to release the air. After the bottom of the egg has set but still soft on top, start rolling into a log shape from one side to the other.
   
8. Move the rolled omelette to the side where you started to roll, and apply oil to the pan with a paper towel, even under the omelette.
   
9. Pour the egg mixture to cover the bottom of the pan again. Make sure to lift the omelette to spread the mixture underneath.
   
10. When the new layer of egg has set and still soft on top, start rolling from one side to the other.
    
11. Move the rolled omelette to the side where you started to roll, and apply oil to the pan with a paper towel, even under the omelette.
    
12. Pour the egg mixture to cover the bottom of the pan again. Make sure to lift the omelette to spread the mixture underneath.
    
13. When the new layer of egg has set and still soft on top, start rolling from one side to the other.
    
14. Now this is 3rd round. Poke the air bubbles...
    
15. The 4th round. Make sure to spread all over including under the rolled egg.
    
16. Continue rolling into the log.
    
17. This is 5th round.
    
18. This is 6th round and final...
    
19. You can brown the omelette a little bit.
    
20. Remove from the pan and place the omelette on the bamboo mat and wrap it up. Shape the egg when it is still hot. Let it stand for 5 minutes.
    
21. Slice the omelette into ½" (1 cm) pieces. Serve with grated daikon and soy sauce.
    

http://www.justonecookbook.com/tamagoyaki-japanese-rolled-omelette/