Tamagoyaki - Japanese Rolled Omelet

• 4 eggs
• 3 tablespoons dashi stock
• 2 teaspoons sugar
• 2 teaspoons soy sauce
• 1/4 cup green onion, chopped
• 1/4 cup canola oil, for cooking

1. Beat eggs in a bowl.
2. Add soy sauce, sugar, dashi, and green onion in the bowl and mix well.
3. Heat little bit of vegetable oil in a square omelette pan on mid heat.
4. Pour a scoop of egg mixture in the pan and spread over the surface.
5. Roll the egg and move it the end of the top side.
6. Oil the empty part of the pan and pour more egg mixture in the space and under the rolled egg.
7. Cook it until half done and roll the egg again so that the omelette becomes thicker.
8. Repeat this process until the egg mixture is gone.
9. When omelette is done, remove it from the pan and put on a bamboo mat.
10. Using the mat, shape the omelette. Cut into 1-inch pieces.

eggs, dashi stock, sugar, soy sauce, green onion, canola oil

Taken from www.food.com/recipe/tamagoyaki-japanese-rolled-omelet-173413 (may not work)