Thick Sweet Omelet

Atsu Yaki Tamago

Preparation info
  • Serves


    • Difficulty


Appears in
At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

  • About

This is a favorite picnic lunch with Japanese children and a most welcome side dish in an adult meal, too, when garnished with sharp, crisp grated radish. As this omelet is quite sweet, served cold, and looks somewhat like marble cake, you may want to serve it as a dessert for a Western meal.



In a small saucepan, combine the basic stock, sugar, soy sauce, rice wine and salt and heat, stirring, until the sugar and salt have dissolved. Let the sweet stock cool to room temperature.

In a bowl, beat the eggs well, but try not to incorporate any air as you do so. Pour in the sweet stock and stir to blend together.

Traditionally, this omelet is made in a rectangular pan cal