TAMAGO YAKI: Japanese Omelet

Japanese omelet is made by rolling together layers of egg. Try our tamago recipe and use it for nigiri or in a variety of sushi rolls.

Let omelet roll cool and slice.
Serve as is or as nigiri sushi.
Roll into a round or rectangular shape, like you would roll sushi.
Remove omelet from pan and place on a paper towel on a bamboo mat.
Repeat until mixture is used, 2 or 3 times.
Once this layer sets, roll the first roll back to the front of the pan.
Add more oil to the pan using the paper towel. Pour more of the egg mixture into the pan making sure it also runs under the rolled-up portion.
Once the mixture sets, roll it towards the back of the pan.
Pour ¼ of the egg mixture into the pan and spread thinly, similar to a crêpe.
Pour oil in a small bowl. Lightly soak a paper towel into the oil and use it to rub oil into the heated pan.
Heat a square pan (tamago pan) on medium high.
Gently beat eggs, sugar, salt and mirin in a large mixing bowl.