Tamagoyaki

Crack the eggs into a bowl and add the sugar, soy sauce, salt and 2 tbsp of water. Stir with chopsticks, without beating in air, until the sugar dissolves.

Heat a rectangular or small round frying pan over medium heat. Grease it with oil using a folded paper towel.

Pour in a thin layer of egg and tilt the pan to spread it. When the bottom has set but the top is still moist, roll the omelette up from the far edge towards you.

Push the roll to the far edge, grease the pan and pour in another layer, lifting the roll so the egg runs underneath. Once it sets, roll back towards you. Repeat until the mixture is used up.

Keep the heat at medium: too high and the omelette browns and tears, too low and it sticks.

Transfer the hot roll to a bamboo mat or parchment, wrap it tightly and leave for 3 minutes to set its shape.

Cut the roll into 2 cm slices and serve warm or cold. Done!