Tamagoyaki Street Style

In a medium bowl, whisk the eggs gently until just combined, being careful not to create too many bubbles. Strain the whisked eggs through a fine-mesh sieve to ensure a smooth texture.

Add dashi stock, usukuchi soy sauce, mirin, and sugar to the strained eggs. Whisk lightly until the sugar is fully dissolved.

Heat a rectangular tamagoyaki pan over medium heat. Lightly oil the tamagoyaki pan with a paper towel dipped in vegetable oil, ensuring an even, thin coating.