Tamagoyaki (Japanese Rolled Omelette)

Method

1. 1

   Beat the eggs with the kombu stock, sugar, tamari and a pinch of salt, cutting through the whites without whipping in air.

   💡 Pour the mixture through a sieve for a perfectly even, silky omelette.

2. 2

   Heat the pan over medium heat and wipe it with an oiled paper towel — you want a film, not a puddle.

3. 3

   Pour in a thin layer of egg. When it is just set on top, roll it toward you with chopsticks and push the roll to the far end.

4. 4

   Oil the empty pan again, pour in another thin layer, lifting the roll so egg runs underneath, and roll again around the first.

   💡 Each new layer should still be slightly wet when you roll — that is the glue between layers.

5. 5

   Repeat until the egg is used up and the roll is plump, 3 or 4 layers in all.

6. 6

   Rest the roll seam-down for 2 minutes, then slice thickly and serve warm or at room temperature.