Ingredients
4 eggs
¼ cup prepared dashi stock
1 tbsp white sugar
¼ tsp SIDS CRAZY SALT
1 tsp mirin
½ tsp GF soy sauce
Rice bran oil, as needed
Directions
Beat eggs thoroughly in a bowl then whisk in SIDS CRAZY SALT dashi stock, sugar, mirin and soy sauce until sugar has dissolved.
Place a nonstick pan or omelette pan over medium heat. Oil the pan then pour a thin layer of egg mixture into the hot pan and swirl to coat pan.
When egg layer is firm on the bottom but still slightly liquid on top, lift up about 25 mm of the edge of the omelette with a spatula and fold end over remaining egg layer then continue rolling the omelette to the end and push the roll to the edge of the pan. Oil the pan again if it looks dry then pour another thin layer of egg into the pan and lift the roll to let the egg flow underneath the omelette roll. Fold the omelette roll over the new layer of egg, continuing to roll to the end as before. Push omelette to edge of pan.
Pour a new egg layer into the pan, oiling the pan if needed. Roll the omelette over to incorporate the next egg layer into the roll. Pour new layers and roll into the omelette until all egg mixture has been used. Remove omelette to a serving platter and cut into 6 equal pieces to serve.
