1. Using a fork, beat the eggs and egg yolk and strain through a sieve into a bowl. Add the sugar, soy sauce, and pinch of salt and stir well until the sugar has dissolved. Do not whisk or make bubbles.
2. Heat a Japanese omelet pan or skillet over moderate heat and add a little oil. Spread evenly over the base by tilting the pan, then wipe off excess oil with paper towels, at the same time making sure the surface is absolutely smooth. Keep the oiled paper on a plate.
3. Lower the heat and pour 1/3 of the egg mixture evenly over the base by tilting the pan. If large air bubbles pop up immediately, the pan may be too hot - then remove the pan from the heat and put it back on when the egg starts to set.
4. Prick any bubbles with a fork and when the egg is about to set, using chopsticks or a fork, roll the egg layer 2-3 times from one side to the other. Oil the empty base of the pan with the oiled paper and push the rolled egg back to the other side.
5. Again using the oiled paper, brush the base of the pan, then pour half the remaining egg mixture evenly over the base by tilting the pan and lifting the egg roll so the egg mixture flows underneath.
6. When the egg starts to set, roll again, using the first roll as the core. Repeat this oiling and rolling using up the remaining egg mixture. Remove from the pan and let cool before cutting.
4 eggs
