Moist Rolled Omelette by Choi Kang-rok

First, crack 6 eggs into a bowl.

In a separate bowl, make the seasoning by mixing katsuobushi broth, soup soy sauce, mirin, and sugar.

Whisk the seasoning mixture until the sugar dissolves. Then, pour the beaten eggs into the seasoning mixture and mix everything together well.

Grease a rectangular pan with cooking oil and heat it. Test if the pan is hot enough with a drop of the egg mixture.

Pour a thin layer of the egg mixture onto the pan and tilt it to spread evenly.

When the egg is mostly cooked, start rolling it from one side. Push the rolled omelette to one end of the pan.

Pour another layer of the egg mixture into the empty space, making sure it flows underneath the first roll. Repeat this process until all the egg mixture is used.

Remove the finished rolled omelette from the pan and place it on a sushi mat. Roll the mat tightly to shape the omelette.

Let the omelette rest for a minute in the mat, then slice and serve.