Tamagoyaki Rolled Omelette

Method

1. 01

   Step 1

   Whisk eggs gently with water, sugar, soy sauce and salt; strain if you prefer a smooth texture.

2. 02

   Step 2

   Heat a small nonstick frying pan over medium-low heat and wipe with a little oil.

3. 03

   Step 3

   Pour in a thin layer of egg. When almost set, roll it towards one side with a spatula.

4. 04

   Step 4

   Oil the empty space, add another thin layer and lift the roll so liquid runs underneath. Roll back when the new layer sets; repeat until all egg is used.

5. 05

   Step 5

   Cook the finished roll briefly on all sides until the egg reaches 71°C. Rest 2 minutes and slice.