Set of products is simple and minimal: eggs, dry white wine (the Japanese, of course, use his own), soy sauce, sugar, salt and oil for frying. Don't know why, but I have 4 eggs and one yolk, I guess that there is some meaning.

So, take a convenient container and begin to whisk the eggs. It with a whisk, not a mixer, so there's no excess of air bubbles.

Next, the egg mixture then pass through a sieve. This requires technology of cooking.

Add the eggs, salt, sugar, dry white wine and soy sauce. Don't be afraid of the presence of sugar, although you can put less. And continue to whisk to dissolve the sugar.

Take easy non-stick pan. I took a pancake pan. In advance prepare a shovel and a fork because the cooking process is quick and continuous. The Japanese are turn sticks, I do not know how.

Heat the pan, lubricated with oil. In the original offer to lubricate the oiled cloth, I prefer to take the brush.

In a heated frying pan, pour a third of omletes mixture.

When the mixture will seize, start with a spatula to turn the omelet in the roll, enough to three turns. And leave the roll on the edge of the pan.

Next, pour half of the mixture. The author recommends to ensure that omleta the mixture got under the ready roll. I have it and so got under the roll. Here, I have scrambled eggs went bubbles, it means that the pan is too hot, you need to set aside and reduce heat. And bubbles is to pierce with a fork. When the omelet will seize, wrap it in a ready-made loaf. Roll this again to keep on the edge of the pan, grease the pan with oil and pour the remains omletes mixture. And again roll wrapped in omelet.

Japanese omelet is ready.

The Japanese eat it with wasabi, soy sauce, pickled ginger. You can simply Russian, without any fillers.