Tamagoyaki (Japanese omelet)

In a bowl, add powdered sugar to the soy sauce and mix until the lumps are broken.

Beat the eggs and season a little salt.

Add the soy and sugar mixture and beat vigorously.

In a hot skillet with a little oil, place a portion of the beaten eggs and shake the skillet in a circular motion so that the mixture spreads throughout the pan. Cover and cook for 1 minute.

When the Japanese omelet is firm, start by rolling it very carefully. Leave the omelet on the edge of the pan and add the remaining egg, cook covered for another 2 minutes.

When the second omelet is cooked, roll it with the first.

Cut the omelet into thick slices and serve with soy sauce.