Japanese Omelette

Breakfasts | Japanese cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Japanese Omelette

Ingredients

Soy Sauce - 0 fl oz
Rice Vinegar for Sushi - 0 fl oz
Chicken Egg - 3 pieces

Step by Step guide

Step 1

Mix the eggs with soy sauce and rice vinegar. If the sauce is salty, add a pinch of sugar (about a third of a teaspoon); if it’s sweet, you can add a little salt.

Step 2

Lightly whisk the mixture with a fork until it becomes a smooth consistency.

Step 3

Grease the skillet, heat it over low heat, and pour in a little of the egg mixture to cook a thin omelet. Once the eggs start to set, fold two opposite edges towards the center.

Step 4

Then fold the pancake in half lengthwise. Slide the resulting roll to the edge of the skillet, and in the empty space, pour in another portion of the egg mixture. The new pancake should stick to the first one at one edge.

Step 5

When the second pancake has set slightly, roll it onto the first one. Repeat this step and the previous one until the mixture runs out or the roll becomes thick enough. Finally, slice the omelet crosswise and serve.