Japanese Confetti Omelet

Kani Tamago Yaki

Preparation info

  • Difficulty


  • Makes

Appears in

An Ocean of Flavor: The Japanese Way with Fish and Seafood

An Ocean of Flavor

By Elizabeth Andoh

Published 1988

  • About

Japanese cuisine boasts many egg and omelet recipes, often to be served at room temperature or chilled. The bright specks of red ginger, dark mushroom, and green scallion in the yellow omelet give this dish its name. Two pieces of this “confetti” omelet would make a nice first course served alone, especially dramatic on a dark unpatterned plate. This colorful omelet is good for packing along on a picnic, too.


  • 6 large eggs
  • 1 large fresh Shiitaké (dark oak) mushroom, wiped off, stem removed, and cap minced
  • 3-4 ounces fresh crabmeat, picked over and shredded, or imitation crabmeat, well shredded
  • 1 slender scallion, white and green parts finely chopped, each in a separate pile
  • few drops vegetable oil
  • 1 tablespoon mirin (syrupy rice wine)
  • ¼ cup dashi (basic sea stock)
  • teaspoons usukuchi shōyu (light soy sauce)
  • teaspoons finely minced and well drained, beni shōga (red pickled ginger)


  1. In a bowl, beat the eggs to thoroughly mix yolk and white, but try not to incorporate air as you do so. Toss the minced mushroom, crabmeat, and the white part of the scallion into the egg mixture. Stir to distribute evenly.
  2. Lightly oil a square or rectangular heatproof glass or ceramic dish, or a disposable foil meat-loaf pan measuring about 6 х 8 х 2 inches. (Foil should not be used if you plan to cook the dish in a microwave.)
  3. In a small saucepan, combine the syrupy rice wine, sea stock, and light soy sauce. Stir, and bring to a simmer over medium heat.
  4. Pour the egg mixture into the simmering seasoned liquid and scramble until very loosely set. Toss in the green part of the scallion and the minced ginger and stir to distribute evenly.
  5. Transfer the loosely set omelet mixture to the oiled dish or pan, and smooth the surface with a spatula dipped in cold water.
  6. Either steam the omelet over high heat for 3-5 minutes until set, or finish cooking it in a microwave for 1 minute on high setting (full power or 600 watts).
  7. Allow the omelet to cool, then chill it slightly. Invert the omelet onto a cutting board to unmold it; there will be some liquid to drain off. Slice the omelet in half lengthwise, then across five times, to yield 1 dozen pieces in all.