Japanese style egg rolled omelette.

 
Easy and quick to cook.

Mixing soup stock with egg adds a omelette flavor and keeps it soft even after getting cold.
So I often bring it for lunch.

Ingredients:

*3 Eggs
*50 cc of soup stock
 (50cc of boiled water)
 (a pinch of katsuo bushi)
* A half tablespoon (7.5cc) of sugar
* A teaspoon of (5cc) of soy sauce
*Green seaweed (optional)

Katsuo bushi

1. Make soup stock. Put katsuo bushi in a bowl and pour boiled water.
   Wait for 3 mins. That's all!
   Usually you take out katsuo bushi from the soup not to getting nasty.
   But it doesn't make a difference so much, I just leave them.

2. Sugar and soy sauce. My recipe is light taste.

  

3. Eggs. Beat it.

 4. This is optional. You can skip. 

This time I put fresh green seaweed.

Chopped green onion is also nice choice. 

 

5. Heat up a frying pan, wipe out additional oil by paper.

Oil should be minimized. This is important.

(And do not throw away the paper but keep it!)

 

6. Pour 1/3 of egg.

 

 7. Roll it from that side to this side to make about 4cm stick of egg. 

Very quickly! You don't need to care about shape very much. 

Keep medium heat and cook eggs before being burned, to make soft omelette.

 

8. Second round. Place the egg that side. Drop oil and spread by the paper. 

 

9. Pour 2/3 egg. 

I poured much this time. Then beat it to make them heat.

10. Roll it from that side and this side.

Repeat 8-10 again.

11. Put a omelette on a makisu.

It is used for to make rolled sushi.

(If you don't have, use paper towel.)

My omelette is not nice shape, a makisu helps!

 

12. It can make a difference. Roll it like sushi.

13. Leave it for a little while.

 

14. Done!