Omlet Rolls

Ingredients Eggs 6 Sugar 3 tbsp Soy sauce 2 tsp Luke warm water or sugar cyrup 4 tbsp Cooking oil 3 – 4 tbsp For the Garnishing Radish Ginger Soy sauce Method Beat the eggs very lightly using a pair of chopsticks. Mix the sugar, soy sauce and the lukewarm water or sugar cyrup in a small bowl and mix this into the eggs. Divide the egg batter into two portions. Heat 1 – 2 tbsp of oil in a non stick pan and pour quarter portion of the beaten eggs and tilt the frying pan to spread the egg batter so that it cooks in a thin layer. When the edge s beginning to set, roll up the egg towards yourself and pour another 1 tsp of oil in the empty side and pour one more quarter of the quantity of the beaten egg. Once one side is cooked, lift the egg with a chopstick so that the raw egg runs underneath. Then with the chopstick start rolling the omelet in the opposite direction. Turn over with the help of chopsticks and cook the other side. Take a bamboo mat and slide the cooked omelet on to it and roll up tightly with the help of the bamboo mat. Allow to cool and slice the cold omelet into thick 1 inch pieces. Prepare the other half of the beaten eggs in the same way. Cut into rolls and serve garnished with grated mooli. Accompaniments to this omelet will be the soy sauce and the pickled ginger.