Japanese Rolled Omelet (Dashimaki Tamago)

In a bowl, combine 60ml of water, dashi powder, soup soy sauce, sugar, and mirin, and stir to dissolve the powder.

Crack 4 eggs into a bowl and whisk well.

Add the prepared dashi mixture to the beaten eggs and mix again.

For a smoother texture, strain the egg mixture through a sieve.

Place a frying pan over medium heat and lightly grease it with a paper towel dipped in oil.

Dip chopsticks into the egg mixture and touch the pan; if it sizzles, the temperature is right.

Pour in 1/5 of the egg mixture, stir with chopsticks when it is half-cooked, and push it to one side of the pan.

Grease the pan with a paper towel every time you add more egg mixture to prevent sticking.

Pour in another 1/5 of the egg mixture, tilting the pan so the new egg flows under the rolled omelet.

When the egg is half-cooked, roll it to the other side, grease the pan, add another 1/5 of the mixture, and repeat.

For a smooth texture, pop any bubbles with chopsticks, and continue rolling until all the egg mixture is used.

Once finished, wrap it in plastic wrap while hot to shape it; it will set easily as it cools.

It might be a shame to slice such a moist and firm omelet, but slice it beautifully and place it on a plate to complete the Dashimaki Tamago.