TAMAGO YAKI (SUSHI OMELETTE)

Steps:

• Beat the eggs VERY well, being sure to get them as smooth as possible.
• Pour about 1/4 of the mixture into a well-oiled tamago pan and spread as if you are making a crepe.
• As the mixture cooks, bubbles and sets, roll it and move it to the back of the pan.
• Add more oil to the pan and some more of the mixture, making sure to get some under the roll.
• As it cooks, roll the old roll back to the front of the pan, then again to the back.
• Repeat until you are out of mixture.
• Remove roll from the pan and roll as you would a sushi roll, squeezinng out excess liquid.
• You can roll it into either a round or rectangular shape and slice it when it has cooled.
• Can be served as is, or as nigiri, atop a mound of rice wrapped in a thin sheet of nori.