Beat the eggs into a bowl and beat them by running chopsticks through the egg white. (Not to foam them up)

Add Milk and Konbu Tsuyu. Mix it well. If you like the spring Onion, then add it.

Heat the Omlet pan and add 1tsp oil. Remove excess oil with a peper towel.

Add 1/3 of egg mixture to the pan and move the egg so that it’s spread evenly across the pan.

When the egg is half-cooked, roll up the omelet. (If yo use a spatula, you can roll easily.)

Add 1tsp oil in the empty space of the pan. Remove excess oil again.

Add another 1/3 of egg mixtures to the empty part of the pan.

Lift up the cooked egg with the spatula and tip the pan so that new egg mixture flows underneath it, covering the whole pan.

When the rest of egg mixture is mostly cooked, but still slightly runny, roll the egg.

Continue to roll the cooked egg mixture to one side of the pan, add 1tsp oil and remove excess oil, and then add 1/3 egg mixture and roll it.