How to make
The eggs are cracked in a suitable container.
Mix the fish stock, salt, sugar, mirin, and sake in another bowl. The eggs are added to them and beaten well.
In a suitable pan, pour the oil (the Japanese have a special pan designed for omelettes, which is called kotobuki tamagoyaki, choose a similar square pan). Gradually spread the oil with parchment paper on the pan, then pour it out. I recommend heating your pan well - 360°F (180 °C).
Pour as much of your mixture as you need for one serving and carefully spread it on the pan and as soon as it starts to fry and swell in places, lightly press the bumps with the sticks to keep it smooth.
At the same time, push it away from the walls of the pan so that it does not stick to the sides. After a while you start rolling the omelet, it is very easy to do it with the sticks (hashi).
Once you have rolled the omelette, remove the excess oil again with the help of kitchen paper. Leave the finished omelette in the corner opposite to you, and pour more of the mixture, lifting the finished omelette to spread it under it.
Now roll the omelettes together and repeat the procedure, remembering to always scrape off the excess oil.
When you pour the last dose of the omelette mixture, use a wooden board at the very end of cooking (the Japanese have a special board with handles on the back, but it can also be done with a simple kitchen cutting board) to press the omelette well, pressing each side to the walls of the pan to smooth it.
You should get a smooth rectangular omelette.
