-
Toast the sesame seeds in a dry pan over medium heat for 3 to 4
minutes, shaking the pan gently, until the seeds are golden brown;
remove from the pan at once to prevent burning.
-
Trim the white ends from the spring onions and discard; take off the
outside layer and discard.
-
Make a bunch of the green stems, then trim them all to the same
size, cutting off the skinny tip.
-
Plunge 2 spring onions at a time into a large pot of boiling water
and cook for about 30 seconds or until softened.
-
Remove with tongs and place in iced water.
-
Repeat for all the spring onions.
-
Drain well and dry lightly on paper towels.
-
Cut each spring onion in half lengthways using a small sharp knife.
-
Beat the eggs with the salt and pepper until they are foamy.
-
Brush a medium sized frying pan with the oil, and place it over
medium heat.
-
Pour in half the eggs, cover and coco for 2 minutes. Run a spatula
around the edge of the omelet to loosen it, then turn the omelet over
and cook it for a further 2 minutes.
-
Remove the omelet from the pan and cook the remaining egg mixture.
-
Trim the curved edges from the omelets to make a square shape.
-
Cut thin strips of omelet about 7 cm long and 5 mm wide.
-
Gather together 8 strips of egg, carefully wrap one piece of spring
onion 4 or so times around the middle of the bundle, tucking in the
ends.
-
Repeat with the remaining egg strips and arrange the bundles on a
serving platter.
-
Combine the vinegar, Japanese soy sauce and sesame seeds, drizzle
over the bundles and serve.
