Rolled Japanese Omelet

INGREDIENTS

  • 5 large eggs
  • 1 tablespoon mirin
  • 1/2 teaspoon low-sodium soy sauce
  • 1/2 teaspoon kosher salt
  • Canola oil, for brushing

HOW TO MAKE THIS RECIPE

  1. In a medium bowl, whisk the eggs with the mirin, soy sauce and salt.
  2. Brush a 10-inch nonstick skillet with oil. Add one-third 
of the eggs and swirl the skillet to evenly coat. Cook over 
moderate heat until the egg is almost set, about 1 minute. Using a spatula, roll up the omelet and push it to the side of the skillet. Brush the skillet with more oil, then add another one-third of the eggs, lifting the rolled omelet so the uncooked egg flows underneath it. Cook until the egg is almost set, about 1 minute. Roll up the first omelet in the cooked egg, 
forming a second layer; push to 
the side of the skillet. Repeat this process one more time with more oil and the remaining eggs. Turn out the omelet onto 
a work surface and slice 1 inch thick. Serve warm.

Recipe courtesy of Food and Wine

Advertisements

What are your thoughts?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s