rolled omelet sandwich

Crack the eggs into a bowl and beat them well with chopsticks. Add the sugar and kelp stock and mix well

Soak a paper towel in salad oil, then coat a frying pan for tamagoyaki with the oil and heat. Pour 1/4 of the egg mixture into the pan and spread it evenly. Once it has solidified slightly, roll it up from the back to the front. Once it has been brought to the front, add more oil and move the egg to the back of the pan

Pour in the remaining 1/3 of the egg mixture and once it has set, roll it up towards you. Repeat with the remaining egg mixture

Place the rolled omelet on a cutting board and slice it in half. Cut off the excess parts on the left and right to fit the size of the bread

Spread melted butter and mustard on a slice of sandwich bread, then sandwich the rolled omelet (4) in. Cut into bite-sized pieces and you're done