Dashimaki/Atsuyaki tamago (Japanese-style Omelette)

Ingredients (serves 4): Dashimaki tamago: 6 eggs Dashimaki dashi 3 tablespoons Japanese-style fish soup stock (dashi) 1 1/2 tablespoons mirin A pinch of salt 1/2 teaspoon soy sauce 1 tablespoon salad oil	Atsuyaki tamago: 6 eggs Kanro dashi (Japanese-style sweet and salty soup stock) 6 tablespoons sugar 2 tablespoons mirin 2 tablespoons sake A pinch of salt 2 teaspoons soy sauce 1 tablespoon salad oil
Directions: 1. Dashimaki tamago: Briskly beat the eggs using chopsticks. Add Dashimaki dashi, and mix them lightly. Atsuyaki tamago: Mix Kanro dashi and boil. Remove from the heat and let it cool completely. Briskly beat the eggs using chopstics, add the cold Kanto dashi, and mix them.
2. Pour the egg mixture into the pan and stir thoroughly.
3. Quickly shape the egg mixture into squares before the mixture becomes firm.
4. Take the pan o the heat. Wrap the omelette with a makisu, or bamboo rolling mat.
5. Fix the rolling mat with a rubber band and leave it to cool.
6. When the omelette reaches room temperature, cut it into pieces according to preference. Serve with a garnish, such as grated daikon radish.
Tips: In Japan this dish is a popular lunchbox item. A baking sheet can be substituted for the bamboo rolling mat. Steps 4 and 5 can be omitted. How to make Japanese-style fish soup stock: Make a cut in the kelp. Soak the kelp in 1 1/2 cups (10 fl oz/300 ml) of water in a pot for little over an hour. Place the pot over a flame; cook without bringing the water to the boil. Remove the kelp and set it on one side. Add 1 cup (0.5 oz) of dried bonito to the pot and then take it off the heat, letting it cool naturally. Strain and retain the leftover liquid.
Japanese Liquid Measures: 1 cup = 200ml = 6.76 fl oz 1 tablespoon = 15ml = 0.5 fl oz 1 teaspoon = 5ml = 0.16 fl oz