Ingredients

4 eggs, 2 large slices of seaweed, 4 large slices of cheese, 1/2 tsp of salt, 2 tsp of mirin, a little mayonnaise

Methods

1

Break the eggs in a bowl

2

Add the salt and mirin to the mixture

3

Add the tbsp of oil to the pan and spread it around. Heat a wok over low heat

4

Pour a little egg mixture into the wok and spread the egg mixture evenly

5

Wrap the egg shell around the slices of seaweed and cheese, roll it up, and push it up to the top of the wok, then pour a little egg mixture into the wok to make a second layer of egg shell

6

Put the first layer of the completed egg shell and wrap it back around the second layer of egg shell. Roll up the first layer of the egg roll and push it to the top of the wok, pour in a little egg wash and put seaweed slices and cheese slices to make the third layer of egg wash

7

Roll up the completed egg roll and push it to the front of the wok to make the third layer of egg wash

8

Roll up the completed egg roll and push it to the front of the wok, pour in the last layer of egg wash

The completed egg roll will be rolled up and wrapped with the last layer of egg wash

8

Roll the completed egg roll and wrap it to finish it.

9

Slice the omelet into small pieces and squeeze the mayonnaise onto the tamago-yaki.