30 g sugar
3/4 tsp. shoyu (Japanese soy sauce)
1 tsp. sake (Japanese rice wine)
1/4 tsp. salt
Oil for frying
Beat the eggs, try to get as little air in as possible. Add the sugar, shoyu, sake and salt.
In a lightly oiled Japanese omelette pan, pour one third of the mixture, tilting the pan to coat the base evenly. Cook until the egg is just set, then lift the edge, opposite side of the handle, carefully, using a bamboo skewer and gently roll the omelette towards you.
Lightly oil the exposed part of the pan.
Slide the omelette over the newly oiled area.
Pour in another one third of the mixture, then lift the omelette to allow uncooked mixture to run underneath.
When this is cooked, roll the omelette again, then with the last portion of the mixture, do the same.
Cook the block of omelette a little longer until the surface is nicely browned and turn out. Serve at room temperature.
1 piece per person for lunch boxes, 2 pieces per person as a side dish.