Thoroughly mix all the ingredients together. Use chopsticks to gently stir at the bottom of the bowl to avoid creating bubbles. Make sure to break up the egg whites well.

Heat a frying pan with a little oil. Wipe off any excess oil with a paper towel.

Place the pan on a damp, tightly wrung-out kitchen towel to evenly distribute the heat.

Pour just under one ladleful of the egg mixture into the pan and spread it out to cover the surface. If bubbles form on the surface, pop them with chopsticks.

When the surface is still slightly runny, use chopsticks to fold the omelet into thirds.

Move the folded omelet to the far side of the pan. Use the paper towel from step 2 to lightly oil the pan again, and place the pan back on the damp towel to even out the heat.

Just like in step 4, pour more egg mixture into the pan. Lift the cooked omelet slightly and let the new egg mixture flow underneath.

Repeat steps 5 to 7 until all the egg mixture is used up.

Once finished, roll the omelet in a bamboo sushi mat and let it rest for a while. This helps shape it nicely. For a beautiful pattern, align the edge of the mat with the corners of the omelet as you roll.