Rolled Omelette

Ingredients

• 3 eggs

• 1 tablespoon chives, chopped

• 1 tablespoon pimentos

• 1 tablespoon dashi

• 1 teaspoon sugar

• 1 teaspoon mirin

• 1/2 teaspoon salt

Directions

1. Separate yolks from whites into 2 small bowls

2. Add ingredients except the salt into the bowl with the whites. Then mix well.

3. Add the salt to the yolk and mix.

4. Heat your Tamago yaki pan and cover the bottom with a neutral-tasting oil.

5. To make the omelette, add enough egg whites to cover the bottom of the pan. When the egg is set but not completely cooked through, start rolling the egg from the short end until you have a log. Move the roll to end of the pan, that you started the roll. Leave the egg in the pan and add another thin layer. Repeat until all the egg whites are used. Leave the big roll in the pan.

6. Add a thin layer of yolk to the pan, when the yolk is almost cooked, roll the egg white log onto the yolks, repeat until all yolks are used.

7. Remove from pan and wrap with paper towel for at least 5 minutes before cutting, This should serve 2.