Recipe by: Claire Ohsato

Source: Family recipe



  • 3 eggs
  • 2 tbsp sugar
  • 1 tbsp mirin
  • 1 pinch salt


  • Mix all the ingredients together. Don’t beat the egg, just mix with a chopstick. The egg mix will still have some white pieces
  • Heat a small pan with oil.
  • Pour a thin layer of the egg mixture, a little bit at a time, in to the pan.
  • Let it cook a little, when still wet, start rolling it from one side to form a tight roll.
  • Pour in more egg mixture. Make sure to lift the previously rolled omelet to spread the egg mixture underneath it in the opposite direction
  • Repeat this again and again.
  • Take it off the fire when cooked and cut into thin slices
  • Serve as a snack or add to Sushi

Download PDF version here: japanese-rolled-omelet-claire-ohsato