Japanese Omelette Recipe

Egg-cellent Layers.

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Japanese Omelette
The most complex of all Omelettes- it's safe to say. But layers of awesome-ess. The Japanese know egg-actly well how they like their eggs. Patience is a virtue and it takes some to get this omelette right.
Votes: 1
Rating: 5
Rate this recipe!
Servings
Ingredients
Seasoning
Served with
Equipment
Servings
Ingredients
Seasoning
Served with
Equipment
Votes: 1
Rating: 5
Rate this recipe!
Instructions
  1. Prepare the dashi as per the instructions on the packet.
  2. Gently mix the eggs in a bowl (Do not over mix).
  3. In another bowl, combine the seasonings and mix well.
  4. Pour the seasonings mixture into the egg and whisk gently.
  5. Strain the egg mixture through a sieve into a measuring cup with a handle.
  6. Heat the pan over medium high heat, dip a folded paper towel in oil, and apply oil to the pan. Put a little bit of egg mixture to see if the pan is hot.
  7. When the pan is ready, pour a thin layer of egg mixture in the pan, tilting to cover the bottom of the pan.
  8. Poke the air bubbles to release the air. After the bottom of the egg has set but still soft on top, start rolling into a log shape from one side to the other.
  9. Move the rolled omelette to the side where you started to roll, and apply oil to the pan with a paper towel, even under the omelette.
  10. Repeat for a good six rounds.
  11. Remove from the pan and place the omelette on the bamboo mat and wrap it up. Shape the egg when it is still hot. Let it stand for 5 minutes.
  12. Slice the omelette into ½" (1 cm) pieces. Serve with grated daikon and soy sauce.

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