Rolled Omelette

Name: Rolled Omelette
Yield: Serves four
Cuisine: Japanese
Ingredients: shoyu; 4 shiso leaves (optional); 2.5 cm/1 in daikon; vegetable oil; 6 large (US extra large) eggs, beaten; 30 ml/2 tbsp mirin; 45 ml/3 tbsp second dashi stock, or the same amount of water and a pinch of dashi-no-moto; 5 ml/1 tsp salt; 5 ml/1 tsp shoyu; 15 ml/1 tbsp caster (superfine) sugar

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

Easier to make than it looks, all that is needed to make this light and sweet omelette is a sushi rolling mat, wrapped in clear film. Use a round or rectangular trying pan.

Ingredients

45 ml/3 tbsp second dashi stock, or the same amount of water and a pinch of

Asia
Japan
Fish course
Starter
Pescatarian
Breakfast

Method

Warm the dashi stock in a small pan. Mix in the mirin, sugar, shoyu and salt. Add to the beaten eggs and stir well.
Heat a omelette pan or a rectangular Japanese pan over a medium heat. Soak kitchen paper in a little oil and wipe the pan to grease it.