Golden Tamagoyaki & Sushi Rice Bowl

Step 1

Whisk together eggs, dashi, mirin, and soy sauce until pale and completely smooth.

Step 2

Heat oil in a 9-inch nonstick or seasoned cast-iron skillet over medium-high until shimmering.

Step 3

Pour one-third of the egg mixture into the pan and let it set, ~60 seconds, until the bottom is just set but top is still wet.

Step 4

Using chopsticks or a spatula, gently roll the omelette toward you into a log, then push it to the far side of the pan.

Step 5

Pour another third of the egg mixture into the empty space, tilting the pan so it flows under the rolled log.

Step 6

Once the new layer sets, roll the entire log toward you again, creating a thicker roll, then push to the far side.

Step 7

Repeat with the final third of egg mixture, rolling until you have a thick golden log, ~2 minutes total for this final layer.

Step 8

Slide the tamagoyaki onto a cutting board and slice into six 1-inch-thick pieces while still warm.

Step 9

Divide warm sushi rice between two bowls and arrange three tamagoyaki slices on top. Serve immediately.