Tamagoyaki 卵焼き

Crack the eggs into a medium size mixing bowl.

Add seasoning (add shirodashi and water for dashimaki or add sugar, salt and water for atsumaki) and mix them all together gently to avoid too much bubble forming.

Strain the egg mixture through a sieve a few times.

Pour about 2tbsp oil (*not listed in the ingredients) in a small bowl and soak kitchen paper and set aside.

Heat 2 tsp olive oil in the frying pan over medium heat till you can feel the heat when you hover your hand over the pan.

Pour 1/3 of egg mixture into the pan (you should hear a sizzling sound).

Break any bubbles that have formed with the edge of the chopsticks and scramble gently and slightly .

When the surface is solidified a little, fold and push the egg to one end of the pan with chopsticks *2

Wipe the empty side of the pan with oil-soaked kitchen paper and pour another 1/3 of the egg mixture into the empty space of the pan.

Lift the folded egg up to let the egg mixture run under it.

Fold and roll the egg from one side of the pan and wipe the empty space of the pan with the oil-soaked kitchen paper.

Pour the last 1/3 of egg mixture and repeat fold and roll.

Turn the heat off and wrap the rolled egg with thin kitchen towel.

Roll the wrapped egg roll with a sushi mat to shape and rest to cool down.*3

Once it is cool down slice it 2cm (7.9inch) thick and serve.