Japanese Omelette roll

This would have to be one of the simplest but most elegant recipes that you would find in an average Japanese household.  Simple because of the few ingredients and quick and easy technique, but elegant because of the subtle flavour and beautiful presentation. 

It is basically a glorified omelette, but cooked in a number of layers and turned into a roll. The only specific equipment that you need is a small rectangular fry pan or something that will do the same job (maybe a low sided cake pan would do the job?). 

Ingredients       

3 tablespoons of sugar

1/5 cup of stock (anything would be nice but “dashi” fish stock is Traditional)                         

a good pinch of salt                       

1 tablespoon of soy sauce                       

5 eggs 

How to put it together:                       

• Mix the first 4 ingredients thoroughly until the sugar is dissolved (near enough is good enough).
• Lightly beat the eggs until they are broken up a bit but not frothy
• Mix all the ingredients together lightly.

Now the finesse:

• Pour a thin layer of mix into the lightly oiled pan over medium heat, spreading it over the entire bottom surface. 
• When this layer looks almost cooked carefully roll up the sheet to one end of the pan using whatever tools you have at hand (experts use chopsticks but I can’t make them work without tearing it to bits).
• Then pour the same amount into the pan again.  Spread it around and lift the roll a bit to let the mix flow under.
• When it has almost cooked, roll the roll back over including the new layer and repeat a few times.
• When the roll gets out of control or otherwise too big, stop, take it out and start again with a new roll.
• If you are worried about presentation, you can modify the roll shape to make it rounder or more rectangular by rolling it in a bamboo sushi mat.  If I were you I would save the time and start eating the omolette quickly before someone else does.

These rolls are really good so you may find you need to make more if you want leftovers, but I recommend you go to the extra trouble because they make a great lunch the next day.