Japanese eggs

First, prepare some dashi. You’ll only need a small amount of the dashi. Use the rest for miso soup, or chawan-mushi, or simmered things.

• 6 eggs
• 1/3 cup dashi
• 2 T soy sauce
• 2 T mirin
• 1 t sugar

Mix all ingredients. Heat pan (preferably but not necessarily a Japanese omlet pan, rectangular and teflon coated). Oil lightly, pour a small amount of egg to just cover the bottom of the pan. When eggs are almost set, fold into three (like a futon), and push to one end. Pour another small amount of egg mixture, lifting cooked portion so that liquid mixture flows underneath it. Fold into three. Repeat until egg mixture is used up. Place on a bamboo mat (used to roll sushi) and shape into a block shape, then let cool and slice.