Fresh

• 4 eggs

Pantry

• 2 teaspoons light brown sugar
• 2 teaspoons soy sauce
• 1 teaspoon mirin
• a pinch of sea salt
• 1 tablespoon sunflower oil, for oiling

1. Mix the eggs, sugar, soy sauce, mirin and salt in a measuring jug.

   

2. Wipe your egg roll pan (tamagoyaki-ki) or a 20 cm (8 inch) non-stick frying pan with oiled paper towel and heat over medium heat.

   

3. Pour one-quarter of the egg mixture into the pan. Tilt the pan to coat the bottom evenly and cook until the egg starts to set.

   

4. Carefully lift the far edge of the thin omelette with a rubber spatula and roll it upwards until it reaches the other end of the pan.

   

5. Slide the rolled omelette towards you and tilt the pan so the oil runs to the empty part. Pour in one-third of the remaining egg mixture and tilt the pan to coat the bottom evenly. When the egg starts to set, lift the already rolled omelette and roll again so that the newly cooked omelette is incorporated into one thicker omelette. Repeat the process twice more until all the egg mixture has been used.

   

6. Slide the rolled omelette onto a chopping board. Leave it to rest until it’s cool enough to handle.

   

7. Cut the omelette into six equal egg rolls.