Dashimaki Tamago (Rolled Omelet)

Beat eggs until well mixed. Dissolve sugar and salt in the dashi, stir in soy sauce, then mix with beaten eggs.

Heat omelet pan and grease with a few drops of oil. Pour in a third of the egg mixture and tilt pan so it covers entire surface. Cook on low heat (omelet must not brown) until it is set, then roll the omelet away from you.

When omelet is completely rolled up, lightly grease pan again, slide omelet towards you and grease that part of the pan where omelet was.

Pour in half the remaining mixture and lift the egg roll so the uncooked egg can cover the base of pan.

Cook as before and roll again, this time rolling the first omelet within the second one. Repeat as before, using the remaining beaten egg.

Turn the omelet on to a sudare (bamboo mat) or a clean cloth and roll the omelet firmly. Leave it for 10 minutes, then remove mat and cut the rolled egg into thick slices.

Serve garnish with parsley.