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Japanese Rolled Omelette

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PREP TIME
5 min
COOKING TIME
5 min
TOTAL TIME
15 min
SERVINGS
2 servings
Lunch Japanese
Japanese Rolled Omelette
Ingredients
  • 4 eggs
  • 4 tablespoons prepared dashi stock
  • 1 tablespoon white sugar
  • 1 teaspoon mirin (Japanese sweet wine)
  • 1/2 teaspoon soy sauce
  • 1/2 tablespoon vegetable oil
Instructions
1
Combine eggs, dashi stock, sugar, mirin, and soy sauce in a bowl to create a smooth mixture.
2
Heat approximately one-third of the oil in a large, non-stick skillet over medium-high heat.
3
Add roughly one-third of the egg mixture to the pan and use a gentle motion to spread it evenly across the bottom of the skillet.
4
Begin forming an omelette by rolling it from one side to the other as soon as it starts to set.
5
Continue rolling the omelette and keep it on one side, then add another one-third of the oil to the skillet.
6
Add another one-third of the egg mixture and use a gentle motion to spread it evenly across the bottom, making sure to cover the entire surface.
7
Continue cooking until the omelette is fully set.
8
Roll it up from one side, bringing the first roll to the center of the omelette.
9
Repeat this process with the remaining oil and egg mixture, transferring each rolled omelette to a bamboo rolling mat.
10
Allow the rolled omelettes to cool for a short period of time before serving.
11
Unwrap the cooled omelette and slice it into six pieces. Serve warm or chilled.