Japanese rolled omelette

Steps

1. 1

   Beat the eggs with the dashi, soy sauce, mirin, and sugar without making the mixture overly foamy.

2. 2

   Lightly oil a rectangular tamagoyaki pan or a small nonstick skillet and heat over medium-low.

3. 3

   Pour in a thin layer of egg. When it is almost set, roll it toward one side. Oil lightly again if needed, then repeat with the remaining egg to build layered folds.

4. 4

   Rest for 1 minute, then slice into thick pieces. Serve warm, room temperature, or cold.