Authentic home cooking from Japan, with US measurements. 
Easy Japanese-Style Rolled Omelet with Shirodashi
This is the kind of rolled omelet you dream about, with savory broth that seeps out when you cut into it. Using shirodashi makes it easy, even for beginners!
Recipe background:
I wanted to make a rolled omelet like the ones served at Japanese restaurants, so I used shirodashi to simplify the process.
Easy Japanese-Style Rolled Omelet with Shirodashi
This is the kind of rolled omelet you dream about, with savory broth that seeps out when you cut into it. Using shirodashi makes it easy, even for beginners!
Recipe background:
I wanted to make a rolled omelet like the ones served at Japanese restaurants, so I used shirodashi to simplify the process.
Open in Cookpad AppSteps
- 1
Beat the eggs well, cutting through the whites as you mix. Using a small whisk makes this easier.
- 2
Add the water and shirodashi, and mix well.
- 3
Heat a tamagoyaki (Japanese omelet) pan and add plenty of vegetable oil. Once the pan is well coated, wipe off the excess oil with a paper towel. (Don’t throw away the oil-soaked paper towel—you’ll use it again.)
- 4
Pour a thin layer of the egg mixture into the pan and roll it up as you would for a Japanese omelet. After each roll, use the oil-soaked paper towel from step 3 to wipe the pan.
- 5
Keep the heat at medium. When you pour in the egg mixture, it should bubble right away. If it looks like it’s burning, lift the pan off the heat to adjust.
- 6
Since the omelet is quite soft, if it’s hard to roll with chopsticks, use a spatula—this makes it easier for beginners!
- 7
Repeat the process, rolling up the omelet until all the egg mixture is used.
- 8
For a restaurant-style finish, shape the omelet with a sushi rolling mat. Lay plastic wrap on the mat, wrap the omelet in the plastic, then roll it up in the mat. Secure both ends with rubber bands.
- 9
Once cooled, remove the plastic wrap and slice the omelet.
- 10
Serve with grated daikon radish if you like.
- 11
Featured on this site on August 2, 2016.
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