Rolled omelette

20 min · 2 servings · 210 kcal

Haruka Mori · @haruka_mori

Thin layers, rolled one at a time. The first one is always ugly. It becomes the centre, so no one sees it.

Ingredients

• eggs4 pc
• mirin1 tbsp
• soy sauce1 tsp
• sugar1 tsp
• water2 tbsp
• vegetable oil1 tbsp
• salt1 to taste

Instructions

1. Beat the eggs with mirin, soy, sugar, water and a pinch of salt. Strain them if you want an even colour.
2. Heat a rectangular pan over medium-low. Wipe it with oil.
3. Pour in a thin layer. When the surface is just set but still wet, roll it to one side.
4. Oil the empty part. Pour the next layer and lift the roll so the egg runs underneath.
5. Roll again. Repeat until the egg is used up.
6. Shape the roll in a bamboo mat or a clean cloth. Rest 5 minutes, then slice.

Per serving