Tamagoyaki (Japanese rolled omelette)

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Ingreadient

• 4 British Blacktail Free Range Medium Eggs
• 1 tbsp Cooks’ Ingredients Mirin Rice Wine
• ½ tbsp soy sauce
• 1 salad onion, very finely chopped
• 1 tsp sesame seeds
• Sunflower oil, for brushing
• 1 tbsp sweet soy sauce
• 1 tbsp Cooks’ Ingredients Crispy Fried Onions (optional)

Step by step

1. Beat together the eggs, rice wine and soy sauce, then stir in the salad onion and sesame seeds.
2. Brush a 20cm nonstick frying pan with a little oil using a heatproof brush. Pour 1/4 (or 3 tbsp) of the egg mixture into the pan and quickly tilt it, swirling the mixture around to create a thin, even layer.
3. Once set, gently lift the edge of the omelette and roll it towards you to form a cylinder. Leave at the bottom of the frying pan.
4. Lightly oil the pan again, then pour in another 3 tbsp mixture, making sure the egg runs beneath the first omelette. Once set, roll the omelette away from you, rolling the second omelette around the first. Repeat with the remaining egg, oiling each time, to create 2 more layers (a total of 4).
5. Slip the tamagoyaki out onto a board, trim the edges and cut into 6-8 pieces. Serve warm or chilled with a drizzle of sweet soy sauce and the crispy fried onions, if using.