ROLLED OMELETTE

Preparation Method :

• Break the eggs into a large bowl, mix them together, using a pair of chopsticks and a cutting action.
• In a small bowl, mix together the sugar with the soy sauce and sake or dry white wine. Lightly stir this mixture into the beaten eggs.
• Divide the mixture between 2 bowls so that it can be cooked in two equal batches.
• Heat a little oil in a medium-size frying pan and carefully wipe out the excess with kitchen paper.
• Pour a quarter of the mixture from one bowl into the frying pan, tilting it to coat the base in a thin layer. When the edge has set, but the middle is still moist, roll up the egg towards you.
• Moisten a piece of kitchen paper with oil and grease the empty side of the pan. Pour in a third of the remaining egg mixture and lift up the rolled egg with your chopsticks to let the raw egg run underneath.
•  When the edges have set, roll up the omelette in the opposite direction, tilting the pan away from you so that the omelette rolls easily.
•  Slide the roll towards you again, grease the pan, using the oily kitchen paper. Pour half of the remaining egg mixture into the pan, lifting the egg roll and allowing the uncooked egg to run under it as before.
• When set, insert the chopsticks in t side of the rolled omelette and flip it over towards the opposite side of the frying pan.
• Add the remaining egg and cook in the same way. Slide the roll s that the join is underneath. Cook for; further 10 seconds.
•  Slide the roll out on to a bamboo m if you have one, and roll up tightly, the press neatly into a rectangular shape you don't have a bamboo mat, simply press the omelette into a rectangle using your hands. Leave to cool.
• Cook the remaining batch of egg mixture in the same way to make a second omelette roll. Slice the cold omelettes into 2.5cm/1 in thick pieces, garnish with mooli, shiso leaves. Serve with soy sauce.