Tamago Yaki with Spinach and Carrots (菠菜胡萝卜玉子烧)

Mix the 1 tablespoon of sugar, 1 teaspoon of light soy sauce, and 1 tablespoon of water thoroughly until the sugar has dissolved completely. Use a a measurement glass or a cup with both a handle and a spout.

Crack the 3 large eggs in a mixing bowl, beating lightly until well mixed. Pour the egg mixture into the measurement glass and mix with the condiments.

Add the 2 tablespoons of vegetable oil into a small shallow dish. Fold a small piece of paper towel and soak the paper towel in the oil. Make sure the paper towel is soaked but not dripping oil.

Heat a Japanese omelette pan or a non-stick pan under low heat. When the pan is warm, use the oil soaked kitchen towel to oil the pan surface thoroughly. Make sure every nook and cranny is covered, especially if using a Japanese omelette pan. The surface needs to have a very thin layer of oil, not a thick one.

Pour about 1/4 of the egg mixture into the pan and immediately spread around by tilting the pan with the handle to form a thin layer. Sprinkle the chopped spinach and baby carrots on top of the egg layer. Pop any air bubbles. If too much egg liquid remains on the surface, let it flow under the layer. Start rolling or pushing the egg layer to one side when the egg is still fairly moist but not runny. The first rolling/pushing doesn't need to be pretty or uniform as long as all the eggs are pushed to one side. Ideally all the layers except the last one should be a light yellow color without any darkening.

Slide the egg roll to the opposite side (back to the starting point). Oil the pan thoroughly again with the oil soaked kitchen towel. Then pour about 1/4 of the remaining egg mixture into the pan to form another thin layer. Wait a few seconds until the egg layer sets. With the surface still moist, start rolling the new layer around the egg roll.

Slide the egg roll back to the starting point. Repeat a few more times until you have used all of your egg mixture or until the egg log has reached the size you want. Remove to a cutting board. Use a sushi mat to roll the log as it cools to ensure the proper shape (~5 minutes). Then slice the egg log into 1 cm thick pieces. Enjoy!