Steps

1. Crack 3 eggs into a bowl.
   🕒 02:30
2. Whisk the eggs until the whites and yolks are well combined. 【Tip!】 Thoroughly mixing the whites and yolks ensures a beautifully cooked omelette. It's effective to whisk by rubbing the whisk against the bottom of the bowl.
   🕒 02:35
3. Add 110cc water to the beaten eggs. 【Tip!】 Adding water to the maximum extent possible results in a juicy and bouncy texture.
   🕒 03:09
4. Add 3g bonito flakes powder. 【Tip!】 Directly adding bonito flakes powder without the hassle of making dashi brings out an authentic umami flavor. Katsuobushi can be easily powdered by heating it in a microwave and then crumbling it.
   🕒 03:22
5. Add 1/3 tsp salt.
   🕒 03:51
6. Add 4 dashes MSG(Ajinomoto). 【Tip!】 MSG(Ajinomoto) (glutamic acid) provides a deep umami flavor similar to kombu dashi, adding depth to the taste of dashi maki tamago.
   🕒 04:00
7. Add 2 pinches sugar. 【Tip!】 The sweetness of sugar further enhances the depth of flavor in dashi maki tamago.
   🕒 04:16
8. Mix all ingredients well to create the egg mixture.
   🕒 04:22
9. Generously coat the entire omelette pan with oil using a kitchen paper soaked in oil. 【Tip!】 Using plenty of oil prevents sticking and enhances the flavor of the finished omelette.
   🕒 06:22
10. Heat the omelette pan thoroughly over medium-high heat. 【Tip!】 Since the egg mixture has high moisture content and is less prone to sticking, it's important to cook it quickly over medium-high heat.
    🕒 06:33
11. Pour one ladleful of egg mixture into the heated omelette pan, spreading it evenly to form the base.
    🕒 06:47
12. Once the egg mixture is semi-set, gather and roll it towards the front.
    🕒 07:44
13. Add more oil to the empty space and spread it evenly with kitchen paper.
    🕒 07:46
14. Pour in another ladleful of egg mixture, spreading it underneath the previously cooked egg at the front. Once semi-set, roll it from back to front, shaping it with chopsticks. 【Tip!】 Don't worry if it breaks a little; you can reshape it later.
    🕒 07:53
15. Add more oil again, pour in another ladleful of egg mixture, spread it underneath the cooked egg, and quickly roll it from back to front.
    🕒 08:30
16. Add more oil, pour in the egg mixture, spread it underneath the cooked egg, and roll it from back to front.
    🕒 09:27
17. Add more oil, pour in one ladleful of egg mixture, and spread it underneath the cooked egg.
    🕒 09:48
18. Once the egg mixture is semi-set, flatten any puffed-up parts and roll it from back to front.
    🕒 10:11
19. Pour in all the remaining egg mixture, spreading it underneath the cooked egg.
    🕒 10:33
20. Once the egg mixture begins to set, burst any bubbles that appear with chopsticks.
    🕒 10:44
21. Once fully set, flip it once to shape it while cooking, then finish.
    🕒 10:56
22. Cut the finished dashi maki tamago into easy-to-eat pieces while it's still hot. 【Tip!】 Be careful not to break it as it is very soft and bouncy.
    🕒 11:38