Japanese Egg Roll (Tamagoyaki)

Instructions:

1. In a bowl, whisk together eggs, sugar, soy sauce, mirin, and dashi until smooth.
2. Heat oil in a non-stick pan over medium heat.
3. Pour a thin layer of egg mixture into the pan and spread to cover the bottom.
4. When the egg starts to set, roll it towards one side of the pan using chopsticks or a spatula.
5. Oil the empty part of the pan, then pour another thin layer of egg mixture, lifting the existing roll to let the new egg layer underneath.
6. When the new layer starts to set, roll it into the existing roll. Repeat until all the egg mixture has been used.
7. Once the Tamagoyaki is cooked, remove from the pan and let it cool before cutting into bite-sized pieces.