Recipe by: Kei Eihara
Source: Family recipe
- 2 eggs
- ¼ tsp salt
- ½ tsp bonito fish soup stock
- Oil to coat pan
- Gently mix the eggs in a bowl using chopsticks. Don’t whip the eggs. Pour the seasonings into the mixed egg and whisk gently.
- Heat the pan over a medium high heat, add oil to the pan and remove any extra oil with a folded paper towel. See if the pan is hot enough by dripping a little bit of the egg mixture from your chopsticks.
- Pour a thin layer of the egg mixture into the pan and move it around to cover the pan. When the bottom of the egg is set and the top is still soft, start rolling it into a log shape from one side of the pan to the other. Then, gently slide the egg log to one side of the pan.
- Grease the empty part of the pan and pour in more egg mixture. Make sure to lift the previously rolled omelet to spread the egg mixture underneath it. Take the rolled omelet and roll in to the new egg to add another layer and make it bigger. Once again, when the underside is set but the top is still soft, roll one side to the other. Repeat this again until all the egg mixture is finished.
- Wrap the omelet in a bamboo mat while it is still hot to give it a firmer shape.
Download PDF here: Japanese Egg Rolled Omelet Kei Eihara