Dashimaki Tamago

Whisk the eggs with the dashi stock, soy sauce, mirin and salt until smooth, taking care not to whip in too much air.

Heat a little vegetable oil in a rectangular tamagoyaki pan or small frying pan over medium heat, wiping out any excess with folded paper towel.

Pour in a thin layer of the egg mixture and cook for 1 minute until just set underneath but still wet on top, then roll it towards one edge of the pan.

Oil the empty part of the pan, pour in another thin layer, lift the rolled egg so the raw mixture flows underneath, and cook for 1 minute before rolling again.

Repeat pouring, cooking and rolling with the remaining egg mixture until it is all used, building a soft layered roll.

Slide the roll onto a bamboo sushi mat, shape it into a neat rectangle and leave to rest for 5 minutes before slicing.