Basic Info :

• Serves:  2-3 people
• Total Time:  Approx. 30 minutes (5 min prep + 15 min cooking + 10 min cooling & slicing)
• Difficulty:  Medium

Ingredients :

• Eggs:  4 pieces
• Dashi stock: 50ml
• Mirin: 15ml
• Japanese soy sauce: 10ml
• Sugar: 15g
• Salt: 1g
• Cooking oil: A handful（for greasing pan）
• Nori strips (garnish): A handful

Instructions :

Prepare egg mixture：

Crack 4 eggs into a bowl, beat gently with chopsticks without creating too much foam. Add dashi stock, mirin, soy sauce, sugar and salt, stir until sugar dissolves. Strain the mixture once to remove egg strands and foam — this is the key to a silky texture.

Preheat pan：

Grease a rectangular tamagoyaki pan with a thin layer of oil, preheat over medium-low heat. Test by dropping a small amount of egg mixture — it should set instantly.

First layer：

Pour in one-third of the egg mixture, tilt the pan to spread evenly. When the egg is half-set and the surface is still slightly runny, roll it from the far end toward you with chopsticks into a tight roll.

Add layers：

Push the roll to the far end, grease the pan again, pour in another third of the mixture, ensuring it flows under the roll to bind. When half-set, roll again. Repeat until all mixture is used, making 3 layers total.

Shape & rest：

Remove the tamagoyaki, wrap gently in a bamboo sushi mat to shape, let cool 10 minutes. Cooling before slicing keeps the shape intact and cuts cleaner.

Delicate slicing：

Use your DRGSKL utility knife with its sharp, thin blade to cut the tamagoyaki into 1.5cm thick slices. Cut straight down in one motion — do not saw back and forth — to avoid crushing the soft egg roll. The cross-section shows distinct golden layers.

Serve :

Arrange slices neatly, garnish with nori strips or grated daikon, serve with light soy sauce. Enjoy warm or at room temperature — perfect for breakfast, bento or as a side in a Japanese teishoku.