From まろんかふぇ's kitchen in Japan. 
Japanese Rolled Omelet with Myoga and Shiso
Thank you for featuring this recipe and making it popular! This refreshing rolled omelet is made with myoga and shiso, and uses extra dashi for a juicy, fluffy texture.
Recipe background:
A few years ago, I tried making tamagoyaki with my favorite herbs and it turned out delicious. Now, whenever myoga is in season, this is one of our go-to omelets at home.
Japanese Rolled Omelet with Myoga and Shiso
Thank you for featuring this recipe and making it popular! This refreshing rolled omelet is made with myoga and shiso, and uses extra dashi for a juicy, fluffy texture.
Recipe background:
A few years ago, I tried making tamagoyaki with my favorite herbs and it turned out delicious. Now, whenever myoga is in season, this is one of our go-to omelets at home.
Open in Cookpad AppSteps
- 1
Finely chop the myoga and shiso. Crack the eggs into a bowl, add the white dashi, water, and sugar, and mix well. Stir in the chopped myoga and shiso.
- 2
Heat a frying pan thoroughly, then pour in the egg mixture in several batches (about 4 times), rolling each layer as you go.
- 3
September 17, 2013: Thanks to your support, this recipe became popular. I appreciate everyone who tried it!
- 4
October 2014: This recipe was added to the 'Tamagoyaki' category. Thank you to everyone who recommended it!
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