Tamagoyaki, Rolled Omelet
3 tbsp dashi soup stock (Japanese fish stock)
2 tsp sugar
2 tsp soy sauce
3 tbsps chopped green onion
Beat the eggs in a bowl. Add soy sauce, sugar, dashi, and green onion and mix well.
Heat little bit of vegetable oil in a square omelette pan on mid heat.
Pour a scoop of egg mixture in the pan and spread over the surface.
When the egg is firm enough, roll it up and slide it toward the end of the pan, then oil the rest of the pan and pour more egg mixture in the empty space and under the rolled egg.
This will allow you to join another section of cooked egg onto the roll, for a longer continuous omelette.
Cook until half done and roll the egg again so that the omelette becomes thicker. Repeat this process until the egg mixture is gone.