Japanese Rolled Omelette (Tamagoyaki)

Steps

1. 1

   Beat the eggs gently with chopsticks so they combine without foaming, then stir in the sugar, soy sauce, water and salt until the sugar dissolves.

2. 2

   Heat a rectangular tamagoyaki pan or an 8-inch nonstick skillet over medium-low heat and wipe it with an oiled paper towel.

3. 3

   Pour in about a quarter of the egg and tilt to coat. When the bottom is set but the top is still slightly glossy, roll the omelette from the far side toward you with a spatula.

4. 4

   Push the roll back to the far side, oil the empty pan, and pour in another quarter of the egg, lifting the roll so the new egg flows underneath. When nearly set, roll it up again around the first roll.

5. 5

   Repeat with the remaining egg. Cook the finished roll briefly on each side until fully set throughout.

6. 6

   Slide onto a bamboo mat or a sheet of plastic wrap, shape into a firm log and rest 5 minutes so it holds together.

7. 7

   Slice into 1-inch pieces and serve warm or at room temperature, garnished with green onion.