Prepare all ingredients. Use dashi stock or bonito stock for enhanced flavor. Mirin can be omitted if desired.

Crack 6 eggs into a bowl.

Add 1.5 tbsp sugar, 1/2 tbsp salt, 1 tbsp mirin, and 4 tbsp water or dashi stock to the eggs.

Whisk the mixture thoroughly until well combined.

Strain the egg mixture through a sieve to remove any clumps or chalaza.

Prepare a rectangular frying pan and coat it with oil using a paper towel.

Set the heat to low and pour enough egg mixture to cover the bottom of the pan.

As the egg begins to cook, gently fold it layer by layer.

Push the folded egg to the top of the pan and pour more egg mixture into the bottom.

Continue folding the egg in the same manner until the rolled omelette is complete.

Shape the omelette by pressing it against the edges of the pan to create sharp corners.