Egg and Sesame Rolls (Tomago)

• 3 eggs
• 14 teaspoon salt
• 1 tablespoon water
• 2 tablespoons sesame seeds
• 2 teaspoons soy sauce
• 14 teaspoon sugar
• salt
• 12 small onion, finely chopped
• 1 tablespoon vegetable oil
• 1 (8 ounce) package frozen chopped spinach, thawed
• 1 slice ham, cut in thirds

1. Lightly beat egg with salt and water; make 3 thin omelets in a 6-inch skillet.
2. Stir sesame seeds in a dry pan over low heat until golden, then grind while hot.
3. Add soy and sugar.
4. Gently cook onion inoil.
5. Add drained spinach and season to taste.
6. Cool.
7. Place 1 omelet on rounded side of bamboo placemat.
8. Spread 1/3 of the spinach mixture on one end.
9. Do not spread to the edge.
10. Sprinkle with 1/3 of the sesame seeds.
11. Place ham strip down the center.
12. Use placemat to help roll omelet; set aside to rest for several minutes wrapped in placemat.
13. Unroll the placemat.
14. Repeat with remaining two omelets.
15. Using a sharp knife carefully slice each omelet in four 1 1/4 inch wide slices.

eggs, salt, water, sesame seeds, soy sauce, sugar, salt, onion, vegetable oil, ham

Taken from www.food.com/recipe/egg-and-sesame-rolls-tomago-332201 (may not work)