Ingredients:
3 eggs
1/4 teaspoon sugar
1/4 teaspoon salt
2 tablespoons dashi (or water)
1 teaspoon Japanese soy sauce
1 teaspoon sherry
2 tablespoons cooked green peas
2 tablespoons grated white radish
2 tablespoons finely diced cooked carrot
2 teaspoons oil
Few slices of Japanese pickled ginger
Directions
Lightly beat the eggs well mixed. Stir in sugar, salt, mirin, dashi, and soy sauce.
Dip paper towels in oil. Heat the pan, rub with the oiled paper towels. Pour in beaten egg (enough to coat the pan).
The pan should not be overheated, otherwise you will brown the eggs.
As soon as the eggs are set, scatter in some peas and diced carrot.
Start to roll the omelette in a neat cylinder. Pour in more egg and when set, roll around the first omelette.
Remove from pan, press firmly to shape.
Allow to cool, then slice with a sharp knife.
Make a mound with the radish and garnish with the ginger on top.
