3 eggs
3 tbsp dashi stock, chicken stock or water
¾ tbsp white wine
1½ tbsp sugar
dash of salt or 2 ml "Kikkoman" soy sauce

Whisk the eggs lightly and strain them into a bowl. Dissolve the sugar in the dashi stock and add to the strained eggs together with the wine and salt. Mix and pour 1/3 of the mixture in a hot, lightly buttered frying pan, or use a special rectangular Japanese pan  —  the makiyakinabe  —  if you have one.

Reduce the heat to low and let the mixture spread evenly to form a thin layer on the bottom of the pan. Without stirring, cook a thin omelette and when it is starting to coagulate, roll it up on the side of the pan  —  like a jelly roll  —  and leave it there. Do not let the omelette brown.

Add another third of the egg mixture in the pan, cook until it starts to coagulate and roll the first roll up inside this second omelette. Repeat with the rest of the egg mixture, until you have a thick omelette roll.

Press and shape the roll firm and round  —  or square, if you like  —  rolling it inside a bamboo mat or a towel. When cool, cut the roll in 4 - 5 cm thick slices, sprinkle with black sesame seeds and serve.

Additional information:
If you are using the tamagoyaki to fill sushi rolls, do not roll the omelette up, but leave it flat and cut in thin strips.

Recipe source: "Tamagoyaki", Yamada-Alho, M. (1992) Japanilainen keittokirja. Espoo: Weilin+Göös.