Tamago

2 eggs, beaten; 1 1/2 tbl of dashi stock OR 1 tsp of dashi no moto & 1 1/2 tbl of water; 2 tsp sake
1/2 tsp salt; vegetable oil for frying; optional: Tamago Pan
Mix the eggs, dashi, sake and salt together in a bowl. Heat a little oil in a frying pan on medium-low heat. Pour just enough of the mixture to thinly cover the bottom of the pan. As soon as it starts to "set", fold the omelette in half towards you and wipe the empty space in the pan with a little oil.

Keeping the first omelette in the pan, repeat this process of frying and folding. Each new one is laid onto the previous omelette creating a multi-layered omelette. When the mixture is all cooked, gently remove the omelette to a wood chopping board and let it cool. If your tamago comes out a little watery, you can gently absorb some of the liquid by pressing a paper towel over it. Tamago tastes wonderful warm or cold, but please keep any leftovers refrigerated.