Juicy Dashimaki Tamago (Rolled Omelette)

Ingredients

• Eggs3
• Dashi stock (cooled)60ml
• Light soy sauce1/2 tsp
• Mirin1 tsp
• Salta pinch
• Vegetable oilas needed
• Grated daikonto taste
• Shiso leaves2

Directions

1. Crack the eggs into a bowl and beat with chopsticks to cut the whites (do not whip). Mix in the dashi, light soy sauce, mirin and salt.
2. Heat a tamagoyaki pan over medium, wipe a thin film of oil over it with oiled paper. A drop of egg that sizzles means it is hot enough.
3. Pour in a quarter of the egg, pop any big bubbles, and while still soft roll it from the back toward you.
4. Slide the roll back, oil the empty space and pour in another quarter, lifting the roll so egg flows underneath, then roll again. Repeat with the rest.
5. When done, wrap in a sushi mat (or plastic wrap) to shape and rest 2-3 minutes. This neatens the shape even if rolling was tricky.
6. Cut into easy-to-eat pieces and serve with shiso and grated daikon; add a little soy sauce to the daikon if you like.