• Gather all the ingredients for Sweet Dashi and rolled omelet.
  

To Make the Sweet Dashi

• In a small saucepan, combine 1¼ cups dashi (Japanese soup stock) and ½ cup sugar.
  
• Add 1½ tsp soy sauce and 2 tsp Diamond Crystal kosher salt. Turn the heat to medium heat and mix well together.
  
• When the sugar is completely dissolved, turn off the heat and transfer it to a mason jar. Let cool completely before closing the lid. Store it in the refrigerator for up to a week. To keep it for a long time, you can freeze it in batches. For example, my tamagoyaki pan requires 4 eggs and 4 Tbsp sweet dashi, so I‘d freeze bags/jars of 4 Tbsp sweet dashi. You can also use an ice cube tray to freeze the sweet dashi.
  

To Make the Egg Mixture

• In a bowl (I like to use a liquid measuring cup with a handle so it’s easy to pour the mixture), combine 4 large eggs (50 g each w/o shell) and 4 Tbsp sweet dashi. The ratio of egg to dashi is 1:1, so you will need 1 Tbsp of sweet dashi per large egg. Depending on the size of your tamagoyaki pan (or frying pan), adjust the number of eggs.
  
• Using chopsticks, break the egg yolks and whisk to combine with the whites, but try not to overbeat. The mixture should have a thick and elastic consistency.
  

Last Tip Before You Start

• Please remember the following: 1) The pan must be hot when you add the egg mixture. Otherwise, the bottom layer will stick to the pan, 2) Adjust the heat by lifting the pan, keeping away from or close to the heat, 3) Use arms and shoulders to roll the egg in a circular motion toward you instead of just your wrist. It gives you better control and momentum, 4) Only the final layer matters for the look. Don’t worry about small tears and holes until you get to the final layer. Make sure the shape is good as you can’t cover up the irregular shapes with the final layer, and 5) Make 4-6 layers for a tamagoyaki pan and 2-3 layers for a round pan.

To Cook the Egg Mixture

• Heat the tamagoyaki pan over medium heat. Add 2 Tbsp neutral oil to a small bowl. Grease the bottom and sides of the pan with a paper towel soaked in the oil. Make sure to wipe off excess oil. Dip chopsticks in the egg mixture and touch the frying pan. If it makes a sizzling sound, the pan is hot and ready to cook. Note: I’ve tried using a silicone brush instead of a paper towel once, but excess oil left on the pan would create an unpleasant look on the omelet with lots of small holes/bubbles.
  
• The 1st layer: Pour the egg mixture just enough to fill up the bottom of the pan. Pop the air bubbles with chopsticks and tilt the pan so they will be filled with excess egg mixture.
  
• When the egg mixture is just set (the mixture is not runny but not cooked through), run the chopstick around the edges of the egg to detach it from the pan. Start rolling the egg toward you from the far edge. When you roll the egg with chopsticks, lift the frying pan toward you in a circular motion. You can use a spatula to do this process, but you may need to occasionally remove the pan from the heat so the bottom of the pan doesn’t get too hot.
  
• Once the rolled omelet is at the edge closest to you, grease the uncovered bottom and sides of the pan with a paper towel soaked in oil.
  
• Move the omelet to the far edge and grease the uncovered bottom and sides of the pan. Again, dip the chopsticks in the egg mixture and touch the bottom of the pan to see if it sizzles.
  
• The 2nd layer: Pour the egg mixture just enough to fill up the bottom of the pan. Lift the rolled omelet so the egg mixture goes under the omelet.
  
• Pop the air bubbles with chopsticks and tilt the pan to fill up the holes with excess egg mixture. When the egg is just set, run the chopstick around the edges of the egg to detach from the pan.
  
• Start rolling the egg toward you with chopsticks (or spatula). Once the rolled omelet is closer to your side, grease the uncovered bottom and sides of the pan with a paper towel soaked in oil.
  
• The 3rd layer: Move the omelet toward the far edge and grease the uncovered bottom and sides of the pan. Dip the chopsticks in the egg mixture and touch the bottom of the pan. When it makes a sizzling sound, pour the egg mixture just enough to fill up the bottom of the pan.
  
• Lift the rolled omelet to distribute the egg mixture under the omelet. Pop the air bubbles with chopsticks and tilt the pan to fill up the holes with excess egg mixture. When the egg mixture is just set, run the chopstick around the edges of the egg to detach it from the pan.
  
• Start rolling from the far edge toward you. Use the momentum as the rolled egg starts to get heavy.
  
• Grease the uncovered bottom and sides of the pan with a paper towel soaked in oil. Keep the rolled omelet at the far edge.
  
• The 4th layer: When the pan is hot, pour the egg mixture, lift up the rolled omelet, pop the air bubbles, and start rolling.
  
• The 5th/final layer: Grease the uncovered bottom and sides of the pan with a paper towel soaked in oil. Add the remaining egg mixture, lift up the rolled omelet, and pop the air bubbles. Carefully roll the final layer of the egg mixture. This will be the outer layer so make sure not to break.
  
• Shape the rolled egg pushing against the edges and corner of the tamagoyaki pan.
  

To Mold the Omelet in Sushi Mat

• Wrap the rolled omelet in a bamboo sushi mat for 5 minutes.
  
• Open the sushi mat and cut the rolled omelet in half.
  
• Then cut each half into 3 equal pieces. Serve immediately or at room temperature. Optionally, you can serve with grated daikon drizzled with soy sauce.
  

To Store

• You can keep the leftovers in an airtight container and store them in the refrigerator for up to 2–3 days and in the freezer for 2 weeks.