1. Prepare the Egg Mixture

1. In a medium bowl, crack 4 large eggs.
2. Add 4 teaspoons water, 1 teaspoon soy sauce, 1 teaspoon mirin, ¼ teaspoon kosher salt, ¼ teaspoon white sugar, and a pinch of cayenne pepper (optional).
3. Whisk until the yolks and whites are fully combined. For easy pouring, transfer the mixture to a measuring cup.

2. Set Up Your Cooking Station

1. Heat a 10-inch non-stick pan over medium heat.
2. Combine ½ teaspoon sesame oil and 1½ teaspoons vegetable oil in a small bowl.
3. Use a brush or folded paper towel to lightly coat the pan with the oil mixture.

3. Cook the First Layer

1. Pour ⅓ of the egg mixture into the pan, tilting it to create an even layer.
2. Cook until the egg is about halfway set but still slightly wet on top.
3. Fold in about 1 inch of the edges on three sides to form a square.
4. Using a spatula, roll the omelet toward one side of the pan to form a 2-inch-wide roll.

4. Add the Second Layer

1. Slide the rolled omelet to one side of the pan, leaving about 3 inches of space.
2. Brush the exposed area with oil.
3. Pour the next ⅓ of the egg mixture, lifting the rolled omelet slightly so the new layer flows underneath.
4. Cook until halfway set, then roll the omelet toward the opposite side.

5. Finish the Final Layer

1. Repeat the process with the remaining egg mixture.
2. By the end, you’ll have a thick, rectangular omelet.

6. Shape and Rest

1. Transfer the omelet to a piece of plastic wrap.
2. Wrap the omelet tightly and shape it into a neat rectangle.
3. Cover with a clean towel and let it rest for 5 minutes to set the shape.

7. Slice and Serve

1. Unwrap the omelet and slice it into 6–8 equal pieces.
2. Arrange on a plate and garnish with furikake if desired. Serve warm or cold.