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1
Whisk eggs in a bowl until homogeneous; strain through fine mesh to remove chalaza and any thick whites; measure 180ml of strained egg.
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2
Combine dashi, mirin, and salt in a small bowl; whisk until salt dissolves; fold gently into egg mixture to create a light emulsion (avoid vigorous mixing, which creates excess bubbles).
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3
Heat a rectangular tamagoyaki pan (or small non-stick skillet) over medium-low heat; lightly oil the surface with a folded paper towel.
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4
Pour one-quarter of the egg mixture into the pan; as it begins to set (10–15 seconds), use four chopsticks or a dough scraper to draw the set portion toward you, leaving raw egg to fill the pan; repeat rolling from far edge to near edge.
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5
Push the rolled omelette to the far end of the pan; oil the pan again and pour in another quarter of mixture; tilt the pan so uncooked egg flows to the gap, then roll the entire mass (including the first roll) toward you; repeat twice more with remaining egg mixture.
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6
Transfer the rolled omelette to a bamboo mat (makisu), roll tightly, and allow to rest for 2 minutes to set shape; unwrap and slice crosswise into 1cm pieces.
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7
Serve warm or at room temperature on a small plate, garnished with a light dusting of katsuobushi if desired.
