Thin Omelets without Potato Starch

• 4 large eggs
• 1 tablespoon dashi (fish stock) or water

Crack the eggs into a bowl and beat thoroughly with chopsticks or a fork. Add the dashi, sugar, and salt and mix well. Transfer the eggs to a measuring cup and figure out how much one-quarter of it will be.

Heat a 10-inch skillet, add 2 tablespoons of vegetable oil, and when the oil is hot, swirl it to coat the entire inside surface. Pour off the excess into a heat-resistant cup