Fluffy and Delicious Japanese Rolled Omelet
Easy Japanese Rolled Omelet Recipe!
Hello everyone! Today, I wanted to try a special way to enjoy a rolled omelet, so I decided to make a Japanese-style one. It’s surprisingly easy to make at home even without special ingredients, and it boasts a wonderfully soft texture and savory flavor. I wonder how it tastes?! (I’ll reveal it at the very end! 😉)
Main Ingredients- 3 fresh eggs
- A handful of bonito flakes (about 5g) or kombu
Seasoning & Flavoring- 2 Tbsp soy sauce
- 1 Tbsp sugar
- Pinch of salt
- 2 Tbsp soy sauce
- 1 Tbsp sugar
- Pinch of salt
Cooking Instructions
Step 1
First, let’s make a delicious broth that will add a savory depth to our Japanese rolled omelet. Pour 1 cup (200ml) of water into a pot and add the bonito flakes (or kombu). Simmer over medium-low heat for about 5 minutes to extract the aromatic dashi broth. If you’re not using it immediately, you can cool it, refrigerate, and use it later.
Step 2
Strain the steeped bonito flakes through a fine-mesh sieve to get a clear broth. To this broth, add 2 tablespoons of soy sauce, 1 tablespoon of sugar, and a pinch of salt. Mix everything well. This seasoning will significantly enhance the flavor of the eggs.
Step 3
Crack the 3 eggs into a bowl. Using chopsticks, gently beat the eggs until the yolks and whites are well combined. Be careful not to over-whisk; the key is to mix them smoothly.
Step 4
For an even softer texture, strain the beaten egg mixture through a fine-mesh sieve one more time. This process removes the chalazae (the white, stringy bits), resulting in a smoother and more tender rolled omelet. Make sure to strain thoroughly to remove any remaining clumps of egg white.
Step 5
Pour the prepared savory broth mixture into the strained eggs. Gently stir with chopsticks to evenly combine the broth and eggs. Avoid stirring too vigorously, as this can create excess foam.
Step 6
Lightly oil a non-stick pan over low heat, then wipe it with a paper towel to create a thin, even coating. Pour about 1/3 or 1/4 of the egg mixture into the pan and spread it thinly to form a layer. As the egg begins to set, gently roll it up from one side. Once rolled, slide it to one side of the pan. Pour in another thin layer of the remaining egg mixture, and once it starts to set, roll it up with the already cooked portion. Repeat this process 2-3 times to create a thick and beautiful rolled omelet. Keep the heat low to prevent burning!
Step 7
Now it’s time to slice it into bite-sized pieces! Let the finished rolled omelet cool slightly, then use a sharp knife to cut it into pieces about 1.5 to 2 cm thick. Slicing it this way reveals a beautiful cross-section, making it even more appealing.
Step 8
Finally, garnish your delicious rolled omelet with a sprinkle of bonito flakes for decoration and it’s complete! It’s wonderful served warm, but it’s also delightful when cooled and eaten later. Enjoy the soft texture and subtle savory taste of this Japanese rolled omelet! 😊
