Japanese Omelette

Ingredients

3 eggs

15 ml soy sauce

10 ml rice vinegar

Sugar

Mix the eggs with the soy sauce and rice vinegar (you can also use sake). If the sauce is salty, add a little sugar (1/3 teaspoon), and if it's sweet, add a little salt.

Whisk the mixture lightly with a fork until smooth.

Grease a frying pan, heat it over low heat, and pour in a small amount of the egg mixture to form a thin pancake. Once the eggs are set, fold the two opposite edges toward the center.

Then fold the pancake in half lengthwise.

 

Move the resulting roll to the very edge of the pan, and pour another portion of the egg mixture onto the empty part. The new pancake should adhere to the first one at one edge.



When the second pancake has set slightly, roll it over the first. Repeat this and the previous steps until you run out of mixture or the roll is thick enough. Makes about 3 pancakes per serving. Slice the omelette crosswise and serve.



Enjoy!