Rolled omelet with porcini sauce

Soak the dried porcini mushrooms in water for 2 hours to rehydrate.

Combine the rehydrated mushrooms, soaking water, and granulated soup stock in a pot. Heat and bring to a boil, then simmer over low heat for 5 minutes.

Add cream to the pot and continue simmering for another 5 minutes.

Puree the mixture using a hand stick blender into a smooth paste.

Mix the eggs, soy sauce, sugar, and granulated soup stock to prepare a Japanese-style rolled omelet mixture.

Transfer the pureed ingredients into a pot, add an equal amount of water, and heat it through.

Transfer the pureed ingredients into a pot, add an equal amount of water, and heat it through.

Transfer the pureed ingredients into a pot, add an equal amount of water, and heat it through.

Serve the rolled omelet on a plate and pour the heated puree over it.