Break the egg in a bowl, add the dashi and water and beat. Add the salmon flakes and lightly mix.
Heat oil in an omelette pan. When heated, pour in 1/3 or 1/2 the egg mixture and lightly scramble. When it is softly set, roll it towards you, pour the rest of the mixture and roll the remaining to form one large egg omelette.
Story Behind this Recipe
I was chosen as a tester for shiro dashi. I wanted to use it to add a bit of authentic flavour to the dishes I usually make, so I simply added it to my egg omelette on a busy morning.
The dashi gives it a strong taste, so dilute with water if necessary.