These thin rolled-up omelets are used in numerous ways in oriental cooking. The Japanese use them to decorate sushi and they are often used to garnish Udon and other noodle dishes.  Finely slivered the Chinese sometimes put it in fried rice or use it to garnish soups.  It may be used seasoned or unseasoned.

To make simply lightly beat 1 or 2 eggs with 1 tablespoon of cold water per egg.  Season to taste with pepper, soy, msg, a bit of sugar or Chinese 5-spice or leave unseasoned.  Wipe a non-stick pan very lightly with vegetable oil and heat.  Pour about 2 to 3 tablespoons of the egg mixture into the pan and swirl the pan so the egg coats the bottom evenly.  As soon as the egg begins to congeal, use a spatula and roll the egg up into a tube.  Place on a plate and set aside while you cook the

remaining egg.  When cool enough to handle, use a sharp, un-seriated knife and cut the little omelets into thin julienne.  Vary the thickness according to the use.

Variation: Sushi chefs sometimes lay a piece of nori on top of the egg in the skillet before rolling it up.  When sliced this gives a very nice decorative effect.