Korean Geran Chim, an omelette in a pot

Ingredients:

• 6 large eggs
• 1 tbsp mirin
• 1 tsp sesame oil + extra for serving
• 1 tsp dashi powder (beef or seafood flavor)
• 1 teaspoon thinly sliced ​​green onion tops
• Special equipment: Korean clay pot with a capacity of 3 cups (diameter 13 cm)

Preparation:

1. In a medium bowl, combine mirin, eggs, and 1 teaspoon salt. Set aside.
2. Grease a 5-inch (13-cm) clay pot with 3 cups of sesame oil. Combine 1/2 cup of water and dashi powder in the pot and bring to a boil over medium heat. Stir the egg mixture into the pot and cook, stirring constantly with a rubber spatula, keeping an eye on the egg and scraping up any sticky bits on the bottom, until the egg is puffed in the center and almost set but still wobbly, 3 to 4 minutes.
3. Cover the pot with a small heatproof bowl and cook over low heat for another 2-3 minutes. Some liquid will evaporate from the pot, which is normal. Turn off the heat and let the eggs rest for 1 minute. Carefully remove the lid, sprinkle with green onions, and drizzle with sesame oil. Serve with rice and side dishes.