Add the eggs, white dashi, soy sauce, and water to a measuring cup. Hold chopsticks vertically and quickly move them side to side to beat the eggs until the whites are broken up.

Pour oil into a frying pan. Soak a paper towel with oil and use it to wipe the pan thoroughly.

Once the pan is hot, pour in a generous amount of the egg mixture so it covers the bottom of the pan.

Pop any bubbles, and when the egg starts to set, fold it toward you 3–4 times to roll it up. (If you prefer rolling away from you, reverse the direction.)

Move the rolled egg to the far side of the pan, then pour more egg mixture into the pan, making sure it flows under the rolled egg.

Pop any bubbles again, and this time, start rolling the egg toward you before it fully sets. Ideally, roll it in 2–3 turns for a thicker omelet.

Lift the pan and use the oil-soaked paper towel to wipe the pan again. After moving the rolled egg to the far side, wipe the empty space at the front as well.

Repeat these steps until all the egg mixture is used up.

Finally, brown the sides and, if possible, flip the omelet to cook the underside. Let it cool slightly, then slice with a knife for cleaner cuts.