Dashimaki Tamago — Japanese Dashi Omelet

Beat the egg (250 g) with the dashi with Kombu and Bonito (75 g), mirin sauce (10 g), erythritol (8 g), and soy sauce (10 g).

Heat a pan over medium-high heat and grease it with sesame oil (20 g). Pour in one third of the egg mixture, spread it into a thin layer, and cook until set. Roll the omelet, move it to the edge of the pan, and repeat twice, sliding each new portion under the cooked layer. Slice and serve warm or at room temperature.