I find the process of making a Japanese omelette soothing, almost zen-like.
The painstaking process of rolling the omelette in a rectangular frying pan, not once, not twice, but three times leaves a quiet and lovely sensation of making something with care and kindness. You can’t rush it, you have to stay calm, and its requires all your attention.
2 tbsp dashi stock
1 tbsp sugar
1 tbsp mirin
1 tsp soy sauce
Step 1: Beat the eggs in a bowl, add all ingredients
Step 2: With a piece of paper towel soaked in vegetable oil, grease the pan
Step 3: Pour one-third of egg mixture and coat pan evenly
Step 4: Start pushing the egg Top-to-Bottom, while carefully rolling it towards you
Step 5: Push the “block” of egg to the top of the pan, grease with paper towel
Step 6: Repeat Steps 3,4,5
Step 7: Repeat Steps 3,4,5
Step 8: Place omelet on a “makisu” (bamboo mat) and shape well
Step 9: Let cool, cut, and garnish with something pretty