Nori eggs

My technique and the ability to get a tight roll, despite buying an egg pan (rectangular or square with the handle on the short side) needs practice, but the taste profile is right so I am holding onto this recipe anyway and passing it on. 

Ingredients:

• 8 large eggs
• 2/3 to 3/4 cup dashi
• 1/2 tsp. salt
• 1 T. mirin
• 1 1/2 T. sugar
• 1 T. shoyu
• 6 pieces nori cut in half

Directions:

1. Whisk everything but nori. You are not trying to get it foaming, just mixed.
2. Heat pan with a little veg oil. When the pan is hot put about 1/2 c. egg mixture making sure that it is thin and even on pan. If it is too thick for the pan, use less.
3. Put a piece of nori on raw top of egg and let egg cook until it is about 75% done. 
4. With a chopstick or spatula, roll the egg toward the bottom of the pan.
5. Leave the pan in and pour another batch of eggs. Lift the egg at the bottom of the pan so the new batch is under.
6. Do this 3 times then take the egg roll out. If you have a bamboo sushi roller you can roll the egg tight and some of the dashi will come out. Cook the rest of the egg mixture in the same way.
7. When it is cooled enough, cut into pieces.