• 4 eggs
• 2 tbsp dashi
• 1 tbsp caster sugar
• 1 tbsp mirin
• 1 tsp light colour soy sauce
• 1 tbsp vegetable oil
• 1 tbsp grated daikon
• soy sauce
1. Crack the eggs into a bowl and add dashi, caster sugar, mirin and soy sauce then whisk.
2. Strain into another bowl.
3. Heat up a non-stick frying pan over a medium heat for 1 minute. Pour in a little oil and swirl evenly over the pan.
4. Pour in one third of the egg mixture and cook until set around the edges.
5. With a spatula fold one third towards the front of the pan, then fold over again in the same direction onto the remaining portion.
6. Add a little more oil to the pan and pour half the remaining egg mixture onto the empty area of the pan and cook until the edge sets.
7. Again fold one third towards the folded egg, then fold this over the top of previous roll, making a flat roll on one side of the pan.
8. Add more oil and pour in the remaining egg mixture, and repeat the folding process. With the spatula, give a little push to mould the shape.
9. When cooked remove from the heat. And place on a bamboo mat. Wrap the omelette with the bamboo mat and shape. By pressing with your fingers on one side only along the length of the roll, you can make a wedge shape which produces attractive “petals” when cut across the roll. It can also be squared off for a simple version.
10. Cut into pieces and serve with grated daikon and soy sauce.
Note: Tamagoyaki is also a popular sushi topping and is a great addition to any bento lunch box.