Japanese Rolled Omelette
![Japanese Rolled Omelette Japanese Rolled Omelette](/uploads/youtube/parse/1709099350_eBAVDS.jpg)
Ingredients
- 4 large eggs
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 1/2 teaspoon mirin (Japanese sweet rice wine) - optional
- Pinch of salt
- 1 tablespoon vegetable oil, divided
Steps
Step 1: In a bowl, whisk together eggs, sugar, soy sauce, mirin (if using), and a pinch of salt until well combined.
Step 2: Heat a rectangular or square Tamagoyaki pan (Japanese omelette pan) over medium-low heat and brush it with a small amount of vegetable oil.
Step 3: Pour a thin layer of the egg mixture into the pan, allowing it to set slightly without fully cooking.
Step 4: Roll the set egg towards the back of the pan using chopsticks or a spatula.
Step 5: Add a bit more oil to the front of the pan, then pour another thin layer of the egg mixture to cover the exposed part of the pan.
Step 6: Once the new layer sets, roll the existing omelette over the new layer.
Step 7: Repeat this process until all the egg mixture is used, creating layers in the rolled omelette.
Step 8: Once cooked through, transfer the Tamagoyaki to a bamboo sushi rolling mat or a sheet of plastic wrap. Roll it tightly and let it cool for a few minutes.
Step 9: Slice the rolled omelette into bite-sized pieces.
Serve the Tamagoyaki as a delightful side dish, in sushi, or as part of a traditional Japanese breakfast. Enjoy the unique texture and sweet-savory flavor of this Japanese Rolled Omelette!
How to cook Japanese Rolled Omelette:
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