Tamagoyaki made in a round frying pan

Whisk the eggs, salt, brown sugar and dashi in a measuring cup; add a little soy sauce.

Oil a non-stick frying pan, pour in a first layer and stir a little so it sets without overcooking underneath.

When nearly set, roll it to one side, add another layer underneath, and roll the cooked part back over it; repeat until the egg mixture is used up.

While hot and malleable, roll tightly in heavy duty foil or a bamboo mat into a cylinder or half-moon and let it set as it cools.

Rest about 20 minutes, trim the ends, cut into rounds and fan out on a long plate with lettuce.