Steps

1. Wrap 1 block of firm tofu in double-layered paper towels, place in a microwave-safe container, and microwave on 600W for 3 minutes 30 seconds to drain water.
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2. Cut the drained tofu into approx. 1cm cubes.
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3. Crack 4 eggs into a bowl, add 1 tbsp mayonnaise and salt & pepper to taste, and whisk well.
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4. Add 3 chopped green onions to the egg mixture and mix.
   🕒 01:20
5. Heat vegetable oil in a frying pan and add the cut tofu to stir-fry.
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6. The tofu is prone to breaking, so avoid over-stirring and be careful of scorching. Gently shake the pan to brown all sides.
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7. Once the tofu is browned and fragrant, pour in the whisked egg mixture.
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8. Cook over medium heat. When the edges start to set, stir-fry with chopsticks, mixing everything together in large movements. [Key Tip!] Mixing with the tofu makes it less likely to form large clumps and easier to mix.
   🕒 02:08
9. Once everything is stir-fried together, transfer to a plate.
   🕒 02:28
10. In the frying pan, combine 150ml water, 1/2 tsp dashi granules, 1.5 tbsp soy sauce, 1 tbsp sugar, and 1 tsp potato starch. Mix quickly.
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11. Heat and thicken to desired consistency.
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12. Once the mixture has thickened, add 1 tsp sesame oil for flavor.
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13. Pour the thickened sauce over the plated egg tofu.
    🕒 03:09
14. Sprinkle with green onions and, if desired, shichimi togarashi (Japanese seven-spice blend) for garnish. Complete.
    🕒 03:14
15. Cut 6-8 mini tomatoes into bite-sized pieces.
    🕒 03:58
16. Crack 5 eggs into a bowl, add 1 tbsp milk, 1 tsp soy sauce, 1 tsp sugar, and 1 tsp dashi granules. Whisk together.
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17. Add 1 can of drained canned tuna and the cut mini tomatoes to the egg mixture and mix well.
    🕒 04:25
18. Peel and thinly slice 1 onion.
    🕒 04:34
19. Cut off the ends of 1 zucchini and slice into approx. 2mm thick half-moons.
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20. Heat olive oil in a frying pan and stir-fry the sliced zucchini and onion.
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21. Lightly season with salt and pepper.
    🕒 05:05
22. Once the vegetables are softened and their moisture has evaporated, add them to the prepared egg mixture.
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23. Mix the egg mixture, zucchini, and onion thoroughly.
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24. Add a little more olive oil to the frying pan and pour in the egg mixture.
    🕒 05:29
25. Cook over medium heat. When the edges begin to set, use chopsticks to gently move the cooked parts towards the center, mixing everything. [Key Tip!] Since there are many eggs, once the egg mixture starts to cook, use chopsticks to push the cooked edges towards the center to form a beautiful round shape quickly.
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26. Once everything is mixed and semi-cooked, reduce heat to low, cover with a lid, and steam until the top is set.
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27. Once the top is set and browned, carefully flip the omelette to avoid burns.
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28. Place a plate on top, carefully remove the omelette, then return it to the frying pan. Cook over medium heat, using a spatula to shape it as it cooks.
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29. Once browned and shaped, transfer to a plate to serve. Complete.
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