Back to 4 servings 6 large eggs, at room temperature 2 tablespoons water or dashi stock, dashi adds more savory depth 1 tablespoon sugar, use up to 1 1/2 tablespoons for a sweeter omelet 1 teaspoon light soy sauce, usukuchi, or regular soy sauce 1 tablespoon mirin, optional, for sweetness and gloss 1 pinch salt, fine sea salt or kosher salt 1 tablespoon neutral oil, such as vegetable or canola, plus more for greasing 2 tablespoons grated daikon radish, optional, for serving
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Crack the eggs into a bowl or spouted measuring cup. Add the water or dashi, sugar, soy sauce, mirin and salt, and mix by cutting through with chopsticks in a zigzag motion. Do not whisk or add much air. Strain through a fine sieve if you want a smoother texture.2 Step 2: Fold a paper towel into a small pad, dip it in the neutral oil, and grease a rectangular tamagoyaki pan or 8 to 10 inch nonstick skillet, covering the base and sides.3 Step 3: Heat the pan over medium-low heat for about 1 minute. Test with a drop of egg: it should sizzle gently, not spit.4 Step 4: Pour in about one third of the egg mixture and tilt the pan so it spreads into a thin, even layer. Pop any large bubbles with a chopstick tip.5 Step 5: Cook until the bottom is set and the top is mostly set but still slightly soft and glossy, about 30 to 60 seconds. Roll the omelet from the far side toward you in tight, even turns, then slide the roll back to the far edge of the pan.6 Step 6: Grease the empty part of the pan again. Lift the roll slightly and pour in another third of the egg mixture so it flows underneath.7 Step 7: When the new layer is mostly set, roll the omelet back toward you over the new layer, sealing the layers together, and slide it back to the far side. Grease the pan and repeat with the remaining egg.8 Step 8: Once all the egg is used, cook the roll for 30 seconds more, pressing the sides with the spatula to square it off. Transfer to a bamboo sushi mat or a piece of parchment and roll tightly to shape. Rest for about 5 minutes so the egg sets fully.9 Step 9: Slice the cooled or warm omelet into 6 to 8 even pieces. Serve with grated daikon and a drizzle of soy sauce if you like.getsaucepan.com/r/33517810-246d-584a-af01-d3c074b1d027
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