1.   To a bowl or measuring cup add the eggs, salt and either the chicken stock, tamari or dashi. Using a fork, whisk the eggs

2.   For the keto version, drop in the basil, carrots, onions, stirring to combine

3.   Place your Tamagoyaki pan on the stovetop, set to medium heat. Pour about 2 tbsp of lard or oil into a small bowl. When the pan is hot, grease the bottom and sides of the pan with a folded paper towel soaked in either the lard or oil. Make sure to wipe off excess. When the oil is hot, pour a thin layer of the egg mixture into the pan. Tilt the pan so that the egg mixture coats the entire bottom of the pan. When the bottom of the egg has set but the top is still soft, starting at the outer edge of the pan, rolling towards the handle, rolling the egg onto itself to form a log shape

4.   Add a bit more oil to the pan then slide the rolled omelette to the far side of the pan where you started rolling

5.   Pour a second thin layer of the egg mixture into the pan, just enough to coat the pan. Lift the rolled omelette to spread some of the egg mixture underneath. Pop any air bubbles in the egg as it fries. Repeat the greasing of the pan and pouring of egg mixture several more times, until you have used up all of the egg mixture. It is IMPORTANT to control the temperature. It is better to lift the frying pan rather than reducing the stove heat. If the stovetop heat is too low the egg mixture will stick to the pan

6.   For the last step, lightly cook the exterior of the omelette. Carefully roll the final layer of the egg mixture. This will be the outer layer so make sure not to break. Shape the rolled egg by pushing against the edges and corner of the tamagoyaki pan

7.   ALTERNATIVELY – OPTIONAL step: Transfer the Tamagoyaki from the pan and place onto a bamboo sushi mat. Immediately, while omelette is still warm, roll in the sushi mat, gently squeezing and shaping into a rectangle. Let the omelette rest in the sushi mat for 5 minutes to allow omelette shape to set

8.   To serve, remove from pan and slice the omelette into ½-inch (1-cm) sections