Steps

1. In a small bowl, combine water 2 tbsp and mayonnaise 1/2 tbsp. Whisk thoroughly until the mayonnaise is fully dissolved and integrated into the water.
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2. Add reduced-sodium dashi granules 1/2 tsp, sugar 1 tsp, and salt pinch. Stir well until everything is evenly combined to create the seasoning mixture. This step is key for a moist omelet without dryness during cooking.
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3. In a separate bowl, crack 2 large eggs and whisk vigorously until the yolks and whites are fully blended. This ensures even cooking and a beautiful color.
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4. Pour the prepared seasoning mixture into the whisked eggs. Mix well until the egg mixture is uniform.
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5. Heat a non-stick frying pan over medium-low heat until very hot. Add a small amount of vegetable oil (to taste). A hot pan and hot oil are crucial for a fluffy omelet.
   🕒 06:36
6. Pour the entire egg mixture into the hot pan at once and immediately stir quickly. Move the mixture from the edges towards the center to distribute it evenly.
   🕒 08:20
7. Continue cooking over medium-low heat, gently setting the surface while shaping it. When the omelet starts to slide easily in the pan, turn off the heat. The inside should still be slightly runny. This step is key for easy removal from the pan and a perfectly moist interior.
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8. Once the surface is set, turn off the heat. Cut the omelet into 4 equal pieces, both lengthwise and crosswise.
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9. Stack the cut pieces on a plate, slightly overlapping them to create a visually appealing, layered look.
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10. Drizzle a tiny amount of soy sauce (to taste) over the top to finish. Enjoy!
    🕒 10:24