Rolled Omelet with ham, Tamagoyaki Style

Prepare the vegetables: grate the carrot and slice the bell pepper into very thin strips.

In a bowl, beat the eggs with soy sauce, mirin, sugar, and salt.

Preheat a non-stick pan (preferably rectangular or square) over low heat with a bit of oil.

Once the pan is hot, pour in a thin layer of the egg mixture. When it starts to set but is still slightly runny, place the ham and vegetables in a line at one end.

Gently roll the omelet toward you using chopsticks or a spatula.

Keep the rolled omelet at one end of the pan and pour in another thin layer of egg. Lift the existing roll slightly to allow the uncooked egg to flow underneath.

Repeat this process until all the egg mixture is used.

Let the rolled omelet cool slightly, then slice into 2 cm thick rounds.

Serve in a lunchbox with fresh fruit (e.g., lychees, kiwi) and crunchy veggies (e.g., snap peas).