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.