Tamagoyaki (Japanese Rolled Omelet)

Prepare and season the beaten eggs, then cook them in thin layers in a lightly oiled pan, rolling each layer to form a thick omelet log.

Crack the eggs into a bowl and beat until the yolks and whites are fully combined and slightly frothy.

Stir in the dashi stock, soy sauce, sugar, salt, and a pinch of black pepper until the seasonings are dissolved.

Heat a rectangular tamagoyaki pan or small nonstick skillet over medium-low heat and lightly coat the surface with a thin layer of neutral oil.

Pour a thin layer of the egg mixture into the pan, tilting to cover the surface evenly, and cook until the edges are just set but the top is still slightly wet.

Using chopsticks or a spatula, roll the cooked egg from one side of the pan to the other, forming a log, then push the log back to the starting side of the pan.

Lightly oil the exposed pan surface, pour in another thin layer of egg mixture to cover the pan and the rolled egg, lift the roll so egg flows underneath, and cook until just set.

Roll the egg log again toward the opposite side, repeating with more oil and egg mixture in thin layers until all the mixture is used and a thick roll has formed.

Remove the rolled omelet from the pan, let it rest briefly to firm up, then slice crosswise into pieces and serve warm or at room temperature.