Finely chop the sausage.

In a bowl, whisk the egg well.

Combine dashi stock granules, salt, and katakuriko in a small container.

Add water to the container and mix until the dry ingredients are dissolved.

Pour the dissolved mixture into the egg and whisk thoroughly.

Heat a tamagoyaki pan with a generous amount of oil.

Pour half of the egg mixture into the hot pan.

Tilt the pan slightly to one side to spread the mixture.

Cook until the egg is partially set.

Slide the cooked egg to one side of the pan.

Pour the remaining egg mixture into the empty space in the pan.

Lift the cooked egg and let the raw mixture flow underneath

Once the new layer sets, begin rolling the egg layers over to create a rolled omelet

Press the edges of the tamagoyaki gently to seal and shape it.

If sausage distribution is uneven, use chopsticks to spread the pieces evenly.

Cook until golden brown and set.

Remove the tamagoyaki from the pan and let it cool slightly before slicing.