Tamagoyaki Rolled Omelet

Ingredients

• 4 large eggs
• 1 tbsp sugar
• 1 tsp soy sauce
• 1 tsp mirin
• 1/8 tsp salt
• 2 tsp vegetable oil

Method

1. Beat the eggs gently with the sugar, soy sauce, mirin and salt until smooth, without making them foamy.
2. Heat a rectangular tamagoyaki pan or small nonstick skillet over medium-low heat and wipe it with an oiled paper towel.
3. Pour in a thin layer of egg, and when it is nearly set, roll it from the far side toward you.
4. Push the roll back to the far side, oil the pan again and pour in another thin layer, lifting the roll so egg runs underneath.
5. Roll again and repeat until the egg is used up.
6. Wrap the omelet in a bamboo mat or plastic wrap for 2 minutes to set its shape, then slice.

Notes