Ingredients:
10 eggs and 100 cc of broth made from dried bonito flakes and kombu seaweed. Remove the flakes and seaweed, and simmer the broth with 100 cc saké, 5 tablespoons sugar and 2 tablespoons soy sauce.

1 Place an ample amount of oil in a frying pan, and heat well on medium heat. Coat the entire inside of the pan well with oil. (Photos show a special frying pan for making tamago-yaki.)

2 Beat eggs that are at room temperature. Do not beat too much. Mix in warm broth.

3 Pour off excess oil, then pour seven-tenths of the egg mixture into the pan. When the bottom is cooked, use chopsticks to push the egg toward the far side, then tip the pan to make more mixture flow into the bare area.

4 Make a cavity under the hardening egg, then tip the pan to let egg mixture flow into it.

5 When there is no longer any surface liquid, fold in half toward you.

6 Oil the pan bottom at the far half, then slide the egg onto that half. Oil the front half, and pour in the remaining egg mixture.

7 Repeat step 4, making a cavity and letting egg mixture flow into it. Continue frying.

8 Fold in half toward you once more.

9 When both sides are nicely browned, the omelet is ready to serve.