Tamagoyaki

1. In a medium bowl, gently whisk the Eggs until just combined, being careful not to create too many bubbles.

2. In a separate small bowl, combine the Dashi, Usukuchi Soy Sauce, Mirin, Sake, Granulated Sugar, and Sea Salt. Whisk until the Granulated Sugar and Sea Salt are fully dissolved.

3. Slowly pour the Dashi mixture into the whisked Eggs, stirring gently to combine. Strain the egg mixture through a fine-mesh sieve into another bowl to remove any chalazae or remaining egg white strands, ensuring a smooth tamagoyaki.