Rolled Japanese omelette

15 min · serves 2

Egg rolled in thin layers in a rectangular pan. A round pan works too; the roll just comes out less tidy.

Ingredients

• 4 eggs Eggs
• 60 ml Dashi
• 10 ml Soy sauce
• 15 ml Mirin
• 10 g Sugar
• 2 g Salt
• 15 ml Cooking oil

Method

1. Beat the eggs with the dashi, soy sauce, mirin, sugar and salt, stirring gently so you do not work in air.
2. Strain the mixture through a sieve until smooth.
3. Heat the pan over medium-low, soak a piece of kitchen paper in oil and wipe it across the whole surface.
4. Pour in a thin layer of egg, tilt the pan so it spreads evenly, and pop any bubbles that rise.
5. While the surface is still slightly wet, roll the egg from the far edge toward you with chopsticks or a spatula.
6. Push the roll back to the far edge, oil the empty part of the pan, pour in the next layer and lift the roll so the raw egg runs underneath.
7. Repeat until the egg is used up, turn the roll out onto a bamboo mat or foil, press it into shape for 2 minutes and cut into 2 cm pieces.

Rolled Japanese omelette →