Japanese-style omelette

Directions

1. First, we prepare the dashi. ≈ 3 min
2. In a pot, bring 2 cups of water to a boil, then add 6 grams of katsuobushi (dried bonito flakes). ⏱ ≈ 10 min
3. Stir and let simmer over low heat for 1 to 2 minutes. ⏱ 2 min
4. Strain the broth using a fine-mesh sieve. ⏱ ≈ 10 min
5. Crack the eggs into a bowl, removing the strands around the yolk. ≈ 3 min
6. Whisk or stir with a spoon until the mixture is smooth. ≈ 4 min
7. In a separate bowl, add 3 tablespoons of dashi broth, along with sugar, salt, and soy sauce. ⏱ ≈ 10 min
8. Mix thoroughly. ≈ 4 min
9. Then, gradually add the broth to the egg mixture, mixing thoroughly each time. ⏱ ≈ 10 min
10. Divide the beaten eggs into two portions. ≈ 3 min
11. Heat a flat pan, then add a small amount of vegetable oil paint and spread it evenly over the entire surface. ⏱ ≈ 7 min
12. Make sure the pan is at the correct temperature by adding a small drop of the omelette mixture to the pan. ⏱ ≈ 7 min
13. If it inflates immediately and makes a hissing sound, it means the temperature is ideal. ≈ 3 min
14. Add half of the omelette mixture to the pan. ⏱ ≈ 7 min
15. Allow the eggs to spread evenly across the bottom of the pan, then stir gently. ⏱ ≈ 7 min
16. Once the eggs begin to thicken and cracks appear, lift the handle of the pan and tilt it so that the eggs flow to the opposite side. ⏱ ≈ 10 min
17. Make sure the side with the eggs is directly exposed to the heat. ≈ 3 min
18. Next, fold the eggs over using a spatula and cook them until they are fully cooked. ⏱ ≈ 10 min
19. Serve the Dashimaki Tamago scrambled eggs. ≈ 2 min