Fluffy Savory Rolled Omelette with Dashi Broth

In a small bowl, whisk together the dashi broth, mirin, soy sauce, sugar, and salt until the sugar is dissolved. This is your dashi seasoning.

In a separate medium bowl, gently whisk the eggs until just combined. Do not over-whisk; avoid creating too much foam. Stir in the dashi seasoning mixture.

Heat a tamagoyaki pan (or a small non-stick pan) over medium-low heat. Lightly oil the pan using a paper towel dipped in vegetable oil. Make sure the entire surface is coated.

Pour about one-quarter of the egg mixture into the hot pan, tilting the pan to evenly coat the bottom. Cook until the edges are set but the top is still slightly wet, about 1-2 minutes.

Using chopsticks or a spatula, gently roll the cooked egg layer from one end of the pan to the other. Push the rolled omelette to one side of the pan.

Re-oil the empty space in the pan. Pour another quarter of the egg mixture into the pan, lifting the cooked roll slightly so the new mixture flows underneath. Cook until the new layer is mostly set.

Roll the existing omelette over the new layer, continuing the rolling process. Repeat steps 5 and 6 until all the egg mixture is used, forming a thick, multi-layered omelette.

Remove the Dashimaki Tamago from the pan and place it on a cutting board. Slice it into 1-inch thick pieces and serve immediately, garnished with finely chopped green onions if desired.