Japanese: Tamago (Rolled Omelet)

Recipe by Paul Young <info@cooking-with-paul.com>

(makes 1 roll or about 8 slices)

Ingredients:

• 4 eggs
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1 tablespoon agave nectar
• a pinch of salt
• spray coconut oil

Procedure:

1. In a mixing bowl, whip the eggs
2. Add rest of ingredients (except for the spray oil)
3. Heat a nonstick 9 or 10-inch skillet, spray with coconut oil; add a thin layer of egg mixture and cook until egg has just barely set but is still wet on top
4. Using a spatula, gently roll the cooked eggs from one end of the pan to the other until you have a log (see video)
5. Add oil as needed, pour more egg mixture into the pan, let set, then continue rolling to increase log size; repeat until egg mixture is used up
6. Remove from the pan and cool to room temperature
7. Slice as needed for nigiri sushi

Tip: The goal is to make as many “layers” as possible in one roll in order to get a thicker log. A smaller pan will help; if using a larger pan, more egg batter will also help.