Tamagoyaki, Japanese omelette

Ingredients for 2 servings:

• 6 eggs
• 2 tbsp sugar
• ½ tsp salt
• some miso granules (Hon-Dashi)
• some oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For sushi

Mix the eggs, sugar, salt, and miso granules. Heat the oil in a pan, remove any remaining oil with a cloth, add a little omelet batter, and immediately roll the omelet into a roll (the top will still be wet) and leave it in the pan. Pour more batter into the pan, pouring it under the remaining roll, then wrap the new omelet around it. Push the resulting roll back to the other side and pour in more egg mixture. Repeat the entire process. Then remove the pan and make the second omelet. Note: Always lightly oil the pan and loosen the batter at the sides before rolling the omelet. Let the finished omelet rolls cool and then cut into slices. You can either eat the omelet or use them to make nori or nigiri sushi. A tamagoyaki pan is best for the omelet. It is approximately 15 x 18 cm in size. This makes it easy to roll up the omelet with chopsticks.