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1
Break the eggs into a large bowl and, with a whidk, gently stir (do not beat) until the egg white is broken up.
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2
Add the dashi, mirin, salt, sugar, and soy sauce and mix together gently (you do not want to create much foam).
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3
Set the tempered pan with 1 tablespoon of the reserved oil over medium-high heat and, when hot, wipe out the excess oil with a paper towl (leaving too much oil makes the omelet taste greasy).
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4
Pour in 1/4 cup of the egg mixture.
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5
It should make a sizzling sound.
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6
Quickly swirl the eggs to coat the bottom of the pan and then cook them over medium-high heat until the bottom is cooked and barely golden and the surface is still moist.
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7
During this stage, bubbles from trapped steam may push the thin layer of egg up from the bottom, making it inflate like a balloon here and there.
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8
With chopsticks or with the sharp edge of a flat stainless steel spatula, poke a small hole through the bubbles to deflate them and let the uncooked egg liquid run through the holes and under the omelet.
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9
Roll the thin omelet toward you with chopsticks or a spatula.
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10
Push the rolled omelet to the far end of the pan.
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11
Grease the entire bottom of the pan again using an oil-soaked paper towel.
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12
Add another 1/4 cup of the egg mixture.
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13
Spread it out over the bottom of the pan.
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14
With chopsticks or a spatula, lift the rolled omelet you have just made so that some of the new egg flows underneath.
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15
Cook until the bottom is firm underneath.
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16
Cook until the bottom is firm and the surface is moist, poking the steam vents if necessary.
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17
With chopsticks or a spatula, loosen the second thin omelet from the pan along with the first omelet, then lift them up over the second sheet of omelet and turn them both together to make a two-layered omelet.
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18
Return it to the back of the pan.
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19
Repeat with process with another 1/4 cup of the egg and finally with the remaining egg.
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20
With the help of a spatula, press adn form the hot tender omelet into a neat rectangular shape in the pan.
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21
Remove the omelet from the pan and let it stand to cool to room temperature.
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22
The omelet tastes best after 3 to 5 hours at room temperature.
