1. Lightly beat egg with salt and water; make 3 thin omelets in a 6-inch skillet. 2. Stir sesame seeds in a dry pan over low heat until golden, then grind while hot. Add soy and sugar. 3. Gently cook onion inoil. Add drained spinach and season to taste. Cool. 4. Place 1 omelet on rounded side of bamboo placemat. Spread 1/3 of the spinach mixture on one end. Do not spread to the edge. 5. Sprinkle with 1/3 of the sesame seeds. Place ham strip down the center. 6. Use placemat to help roll omelet; set aside to rest for several minutes wrapped in placemat. 7. Unroll the placemat. Repeat with remaining two omelets. 8. Using a sharp knife carefully slice each omelet in four 1 1/4 inch wide slices. ---------------------------------------------------------------------------
Nutrition
Ingredients
