Tamagoyaki

For this recipe you can use rice vinegar or regular vinegar.

Beat the eggs and add the soy sauce, rice vinegar, sugar and a pinch of salt. Mix well.

If you have dashi, mix with water and add to the previous mixture. The amount will be twice the amount of soy sauce.

Heat half of the oil in a rectangular pan over medium heat and add 1/3 of the egg mixture.

Once the bottom of the egg has set, roll it up and add the remaining oil along with 1/3 of the egg.

Lift the roll to allow the egg mixture to flow under it. Once set, roll up again. Repeat until you have a larger roll.

Serve hot.