today's easy japanese recipe, japanese cuisine

Rolled Omelet

overview of today's japanese recipe, japanese cuisine

This dish is often packed into the lunchbox. Enjoy the soft texture and flavor of eggs.

Rolled-Omelette - Japanese recipe Japanese cuisine

how to cook for </p>
<p>today's Japanese recipe, Japanese cuisine

<<ingredients : serves 4>>

4 eggs

=========== (A) ===========
1 tbsp sugar
1 tbsp mirin (sweet cooking sake)
1 tsp light soy sauce

sesame oil

<<How To>>

  1. Drop the eggs into a bowl and remove the chalaza. Beet the eggs well not to make bubbles. Add (A) and mix again.
  2. Heat a square omlet pan, and coat all the surface of the pan, including the four corners and inner sides with the sesame oil using a paper towel. Keep this paper to grease the pan periodically. And heat the pan over high heat until smoke rises. Place the pan on a damp cloth to reduce the surface temperature for a few seconds, then return to the medium heat.
  3. Pour in 1/4 of the egg mixture and tilt so that it spreads over the entire surface. When it is half-cooked, hold the far end of the sheet with cooking chopsticks and fold towords you using a spatula.
  4. Grease empty space in the pan with the paper towel. Slide the roll to the other end (far end), grease empty space again. And in 1/3 of the remaining egg mixture, and lift the edge of the roll so that the raw egg mixture flows under it too. When the new layer is half-cooked, fold it toward you as before, wrapping the new layer around the first roll. Grease the pan with the paper towel as before.
  5. Pour in the remaining egg mixture and repeat the process.
  6. Let the folded roll cook until lightly browned over low heat.
  7. Remove the roll from the heat and place it on the dry cutting board. While still hot, shape it by using a bamboo rollling mat or a paper towel. Cut into equal portions.


  • The chalaza looks like a little stringy white rope inside the egg. You can choose wheter you remove it or not because the chalaza is perfectly safe to eat.

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