*Picture is for illustrative purposes only.

Cooking time: 20mins

Ingredients (for 4 persons)
6 eggs
2 tsp soup stock
1 tsp sugar
1 tsp mirin
soy sauce
salt

1. Beat eggs in a bowl.  Mix sugar, mirin, a dash of soy sauce and salt in the soup stock, then blend in the eggs. 
2. Heat a little oil in an egg-cooking pan and wipe off the excess.
3. Pour 1/3 of the mixture into the pan and spread out evenly.
4. When half-done, fold into thirds from the farther end, then slide the folded egg to the farther side.
5. Grease the empty space in the pan.  Pour half of the remaining egg mixture in empty space, allowing the egg to run under the roll as before.
6. When half-done, fold with folded egg inside, making into a roll.
7. Cook the remaining egg in the same way.
8. When egg roll is done, place on a bamboo mat and roll up tightly.  Leave for 4-5 minutes to cool.
9. Cut the egg roll into appropriate sized pieces.