Basic Dashi Tamagoyaki - With Instructions for Rolling

• 3 Egg
• 3 tbsp Dashi stock
• 1 tbsp Sugar
• 1 tbsp Mirin
• 1 tsp each Usukuchi soy sauce
• 1 to preference Shiso leaf, grated daikon radish

1. Break the eggs into a bowl and mix with the egg mixture ingredients.
2. Heat a frying pan and add oil, wiping extra oil with paper towels.
3. Add 1/3 of the egg mixture to the pan.
4. Pop any bubbles in the egg so that it cooks properly.
5. Roll the far end of the egg towards you twice.
6. Reapply oil to the uncovered part of the pan and remove extra with a paper towel.
7. Push the rolled egg to the far end of the pen.
8. Reapply oil to the front again removing any extra.
9. Lift the rolled egg, pour the rest of the egg mixture in the pan then place the cooked egg back down.
10. Cook as previous.
11. Once cooked, roll the egg up towards you.
12. Flip the rolled egg a few times to make sure it's fully cooked.
13. Once done cut into smaller servings and plate.
14. Serve with grated daikon or shiso leaf and it's ready to eat!

egg, stock, sugar, mirin, soy sauce, leaf

Taken from cookpad.com/us/recipes/170734-basic-dashi-tamagoyaki-with-instructions-for-rolling (may not work)