Tamagoyaki (Rolled Japanese Omelette) With Shiso Leaves

• 2 Eggs
• 1 tsp Sugar
• 1 pinch Salt
• 1/2 tsp Soy sauce
• 4 Shiso leaves
• 1 Vegetable oil

1. Mix the eggs and flavoring ingredients.
2. Oil a tamagoyaki pan with oil, and pour in half of the egg mixture.
3. Mix the egg a little in the pan towards the center with cooking chopsticks so that it will be fluffy.
4. Spread 2 leaves on top of the egg, and roll up the egg from the edge.
5. Push the rolled egg to one side, and pour in the rest of the egg mixture.
6. Spread the remaining 2 shiso leaves on top, and roll up.
7. When it's all rolled up, cook until done.
8. Let it cool, and slice.
9. Perfect for bentos.

eggs, sugar, salt, soy sauce, leaves, vegetable oil

Taken from cookpad.com/us/recipes/155349-tamagoyaki-rolled-japanese-omelette-with-shiso-leaves (may not work)