3 tbsp dashi stock or 3 tbsp of water with a pinch of dashi-no-moto 2 tbsp mirin 1 tbsp caster sugar 1 tsp salt 1 tsp light soy sauce 6 large eggs (beaten) vegetable oil
Method
1) Mix dashi stock or water with a pinch of dashi-no-moto, mirin, caster sugar, salt, light soy sauce together. 2) Add to the beaten eggs and stir well. 3) Heat HappyCall pan. 4) Grease the pan with oil (if you do not have the brush, you can soak little oil with paper towel and grease the pan). 5) Pour in some egg mixture and tilt the pan to coat evenly. 6) When omelette starts to set, roll it up towards you, using a pair of chopsticks or spatula. 7) Keeping the rolled omelette in the pan, push it back to the farthest side from you. 8) Grease the empty part with oil again and pour in some egg mixture on the empty part of the pan. Lift up the first rolled omelette and let the mixture run underneath 9) When the mixture looks half set, roll the omelette around the first rolled to make a single roll with many layers. 10) Repeat the same process until all mixtures are used up. 11) Move the roll gently onto a sushi rolling mat covered with cling wrap. Roll the omelette firmly with the mat and let it stand for about 5 mins. 12) Cut the roll into 1 inch slices crossways and serve.