RecipeJapanese Rolled Omelet

Japanese Rolled Omelet


Ingredients (2 servings) 2 eggs 1 tablespoon of sugar (15g) 1/2 teaspoon of soy sauce (2.5ml) 1/2 tablespoon of mayo (7.5g)


1With a fork, mix the eggs in a bowl using a cutting motion. (Pay special attention to the egg whites.)

2Mix all of the ingredients together.

3Use medium heat to warm up the pan. Dip a folded paper towel in oil and then wipe the pan with the oil.

4Pour a little bit of the egg mixture into the pan to see if the pan is hot.

5Pour 1/3 of the egg mixture into the pan and move it around to cover the entire pan.

6When the bottom of the egg is set but still soft on top, start rolling the egg into a log shape from one side to the other. (It is ok to not pay attention to the shape of the omelet at this point. You will make the proper shape at the end.)

7Pour 1/3 of the egg mixture to cover the entire bottom of the pan again. Lift the rolled omelet and spread the mixture underneath, and start rolling from one side to the other. (Repeat 6 and 7 for a total of three times)

8Remove the omelet from the pan, cut and then place them onto a plate. (Leave them on the plate for a little while so that the eggs will have the proper time to completely cook.)

Liquid Measures:
1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz

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