Tamagoyaki

Beat eggs with kombu dashi, soy sauce, mirin and sugar without making it frothy.

Heat a small nonstick skillet over medium-low heat and wipe with vegetable oil. Pour in a thin layer of seasoned egg, and when it is just set, roll it up to one side.

Oil the pan again, pour in another thin layer of the egg, lifting the roll so the egg runs underneath, and roll again. Repeat until the egg is used up.

Rest the omelette for a minute, then slice into thick pieces.