In a bowl, whisk together 4-5 large eggs, 3 tablespoons dashi stock, 1 tablespoon soy sauce, 1 tablespoon mirin, 1 teaspoon sugar, and a pinch of salt until uniform but not frothy. For an extra smooth texture, strain mixture through a fine-mesh sieve.
4 large eggs, 3 tablespoons dashi stock, 1 tablespoon soy sauce, 1 tablespoon mirin, 1 teaspoon sugar, pinch salt
Heat an 8-inch nonstick skillet over medium-low heat (about 275°F/135°C). Dip a folded paper towel in vegetable oil and wipe the pan surface to create a thin, even coating.
1.5 teaspoons vegetable oil
Pour about ⅛ cup (30 ml) of egg mixture into the pan, tilting to spread it evenly into a thin layer. Cook for 1-2 minutes until the surface is just set but still slightly wet and the edges lift easily with a silicone spatula.
4 large eggs, 3 tablespoons dashi stock, 1 tablespoon soy sauce, 1 tablespoon mirin, 1 teaspoon sugar, pinch salt
Using the silicone spatula, roll the cooked layer tightly from one end to the other and push the roll to the far end of the pan. Oil the pan again with the paper towel, pour another ⅛ cup egg mixture, lifting the rolled portion so the egg flows underneath. Cook until set, then roll the entire portion over itself. Repeat until all egg mixture is used, oiling the pan between each layer.
1.5 teaspoons vegetable oil
Remove the rolled omelet to a cutting board and let rest for 2-3 minutes to set shape and firm texture. Slice crosswise into ½-inch (1.3 cm) pieces using a sharp knife, wiping the blade between cuts for clean edges.
