Get the recipe for this staple in Japanese bento boxes, lunches and children's meals.
Ingredients
3 eggs1/4 teaspoon salt1/4 teaspoon sugar2 tablespoons dashi or water1 teaspoon mirin or sherry1 teaspoon Japanese soy sauce2 teaspoons oil2 tablespoons cooked green peas2 tablespoons finely diced cooked carrot2 tablespoons grated white radishfew slices Japanese pickled ginger
Directions
Beat eggs lightly until well mixed but not frothy. Stir in salt, sugar, dashi, mirin and soy sauce.
A Japanese omelette pan is rectangular, but a round pan may be used andthe omelette trimmed after it has been cooked and rolled. Heat the pan,rub with paper towels dipped in oil and pour in enough beaten egg tocoat the pan. The pan should not be hot enough to brown the egg -Japanese omelettes are pale.
Scatter in some peas and diced carrot as soon as the egg is set.Start rolling the omelette in a neat cylinder. Pour in more egg andwhen set, roll around the first omelette. Remove from pan, press firmlyto shape. A bamboo sushi mat is useful for this.
Allow to cool, then slice thickly with a sharp knife. Make a mound withthe radish, place the ginger on top and serve alongside the omelette.
A Japanese omelette pan is rectangular, but a round pan may be used andthe omelette trimmed after it has been cooked and rolled. Heat the pan,rub with paper towels dipped in oil and pour in enough beaten egg tocoat the pan. The pan should not be hot enough to brown the egg -Japanese omelettes are pale.
Scatter in some peas and diced carrot as soon as the egg is set.Start rolling the omelette in a neat cylinder. Pour in more egg andwhen set, roll around the first omelette. Remove from pan, press firmlyto shape. A bamboo sushi mat is useful for this.
Allow to cool, then slice thickly with a sharp knife. Make a mound withthe radish, place the ginger on top and serve alongside the omelette.
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