Japanese Omelette

Heat your tamagoyaki pan over medium heat. Once warm, add half a tablespoon of unsalted butter and spread it around the pan to coat evenly. You can remove the extra butter out of the pan by soaking it up with a paper towel. The more butter left in the pan, the easier it will be for the omelette to brown. You do not want any browning on your omelette.

Using your chopsticks, whisk the eggs together with the dashi and seasonings. The mixture should be pale yellow with no visible yolks.

Next, pour a couple of tablespoons of your egg mixture into the pan. Tilt the pan around so that the egg mixture coats the bottom evenly and return it to the heat. Once the first layer of the omelette has cooked, begin to fold the omelette towards your body using a rubber spatula. The egg should have formed a thin crepe-like layer that has a touch of creaminess on the top side.

Now that the first layer of the omelette has been rolled and gathered to one side of the pan, repeat the same process. Tilt the pan again so that the mixture is spread around the bottom of the pan - even underneath the first omelette layer.

Repeat this step for a third and final time before transferring to a clean plate. Rub a small knob of room temperature butter on the finished omelette and top with a sprinkle of kosher salt. Enjoy with a hot cup of tea!