Japanese Rolled Omelette

Ingredients

• 4 large eggs
• 1 tbsp sugar
• 1 tsp soy sauce
• 1 tbsp mirin
• ¼ tsp salt
• 2 tsp vegetable oil

Instructions

1. 1

   In a bowl, whisk together the 4 eggs, 1 tbsp sugar, 1 tsp soy sauce, 1 tbsp mirin, and 1/4 tsp salt until well combined but not frothy.

2. 2

   Heat a non-stick skillet over medium heat and brush with 1 tsp vegetable oil. Pour in a thin layer of the egg mixture, tilting to cover the bottom.

3. 3

   When the egg is just set but still shiny, about 1-2 minutes, roll it up from one side to the other using a spatula, then push the roll to the far side of the pan.

4. 4

   Brush the pan with the remaining 1 tsp oil, pour in another thin layer of egg, lifting the cooked roll slightly to let the raw egg flow underneath.

5. 5

   When the new layer is set, about 1 minute, roll the omelette over the new layer, incorporating the first roll. Repeat with the remaining egg mixture.

6. 6

   Once all the egg is rolled, remove from the pan and let rest for 2 minutes. Slice into 6 pieces and serve warm, garnished with edible flowers if desired.

7. 7

   For a savory twist, add a pinch of dashi powder or a splash of sake to the egg mixture before cooking.

Tools you’ll need

• Non-stick skillet
• Spatula
• Mixing bowl
• Whisk or fork
• Brush (optional)

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