In a bowl, combine the water, dashi powder, and potato starch. Mix well. Crack in the eggs and beat thoroughly, cutting through the egg whites. Season with light soy sauce, mirin, and salt.

Tip: For an extra fluffy and smooth texture, use a small whisk and mix very well.

Tip: Add the light soy sauce gradually. Taste the egg mixture and adjust the saltiness to your liking.

Heat a tamagoyaki (Japanese omelet) pan and lightly oil it (oil not included in ingredient list). Once hot, reduce to low heat.

Pour a portion of the egg mixture into the pan. Since the potato starch settles, be sure to stir the mixture well each time before pouring!

The mixture is soft, so don’t worry if you can’t roll it perfectly at first—just gather the eggs together. It will roll more neatly as you go.

If rolling is difficult, use a spatula or metal turner. I use chopsticks, but use whatever works best for you.

Continue cooking in batches over low heat, pouring and rolling until all the egg mixture is used. At the end, brown the surface and sides gently. Your tamagoyaki is ready!

The refined flavor and fluffy, juicy texture are irresistible!

Note: I set the dashi powder to 1 teaspoon. Adjust the amount depending on the saltiness of your dashi powder.

Mirin added: You can skip it, but adding a little mirin makes it even tastier, so I included it in the ingredients.

Thank you to Mamirinmama for your wonderful feedback! Sorry for the earlier blank comment.