Break the eggs over a bowl, add the rest of the ingredients and mix them. Turn the gas burner on (medium heat). Pour some oil in the omelet pan. Pour the surplus of oil out of the pan. Pour a quarter of the egg mixture into the pan. When this is congealed, fold 1/3 off the omelet over the rest and then fold it again. Push the omelet to the side of the pan. Pour some oil in the omelet pan and add a quarter of the egg mixture. Make sure some off the egg mixture goes under the folded omelet. When this is congealed, fold the already folded piece over 1/3 of the newly fried piece of omelet and fold double twice. Push the omelet to the side of the pan. Repeat until all the egg mixture is used. Take the omelet from the pan and put it on a bamboo mat. Press the bamboo mat to remove the surplus of moist from the omelet and to shape the omelet into the right shape.

For 1 folded omelet you need: 4-5 eggs, 3 table spoons Dashi I, 1 tea spoon sugar, 0,5 tea spoon salt, 1 tea spoon mirin

Folded omelets

You can make these in a frying-pan.

Thin omelets

 

You need a square omelet pan to make these (see kitchen utensils).

Break the eggs over a bowl, add the sugar and the salt and mix them. Turn the gas burner on (medium heat). Pour some oil in the frying-pan. Pour the surplus of oil out of the pan. Pour some egg mixture into the pan. Spin the pan round to spread the egg mixture. Pour the surplus of egg mixture out of the pan. Move the pan in a way that only the edges of the pan touch the fire. As soon as the omelet is done, turn it over. Fry the other side until the outside of the omelet is dry and firm.

For 4-6 thin omelets you need: 4 eggs, 1 tea spoon sugar and 1,5 tea spoon salt.