Break the eggs into a bowl and mix with the egg mixture ingredients.
Heat a frying pan and add oil, wiping extra oil with paper towels.
Add 1/3 of the egg mixture to the pan.
Pop any bubbles in the egg so that it cooks properly.
Roll the far end of the egg towards you twice.
Reapply oil to the uncovered part of the pan and remove extra with a paper towel.
Push the rolled egg to the far end of the pen.
Reapply oil to the front again removing any extra.
Lift the rolled egg, pour the rest of the egg mixture in the pan then place the cooked egg back down. Cook as previous.
Once cooked, roll the egg up towards you. Flip the rolled egg a few times to make sure it's fully cooked.
Once done cut into smaller servings and plate. Serve with grated daikon or shiso leaf and it's ready to eat!
Story Behind this Recipe
I made this for my husband who loves eggs. This is my best rolled omelette.
This is kind of sweet so please use less sugar if you want it to be less sweet! Here are some tips for cooking: - Take your time even when the heat is off. - Very lightly oil every nook and cranny of the pan removing any extra with a paper towel by wiping the pan gently.