Mix together Egg Omelette Batter ingredients in a medium bowl.
Mix chicken with soy sauce, rice wine, mirin and cornstarch. Heat 1 tablespoon oil in saute pan; then add marinated chicken and stir-fry until done.
Heat 1 tablespoon oil in an 8" omelette pan. Add 1 cup of mixed vegetables of your choice and 2 tablespoons of cooked chicken, if using. Saute 1-2 minutes. Pour 1 cup of Egg Omelette Batter on top and gently lift edges of omelette around the pan, so uncooked egg spills to the edges.
Once the omelette is set and a little uncooked egg remains on top of the omelette, gently slide the omelette onto a plate.
Invert the pan on top of the plate and flip the pan upright so the omelette lands in the pan with the uncooked side down.
Continue cooking another minute or two until browned.
Combine Dashi Gravy ingredients in a small saucepan. Bring to a boil and cook until thickened.
Top cooked omelette with Dashi Gravy and some srirachi sauce, if desired. Sprinkle chopped scallions and diced red bell pepper on top.
4 Freestyle points