Fluffy Japanese Rolled Omelet with Shirodashi

Name: Fluffy Japanese Rolled Omelet with Shirodashi
Ingredients: 3 large eggs; as needed Vegetable oil,; 3 1/2 tablespoons water (50 ml); 1 tablespoon shirodashi; 1 1/2 teaspoons light soy sauce; 1 tablespoon mirin; 1 teaspoon sugar

oldice @cook_40049947

This is a fluffy, slightly sweet Japanese rolled omelet made with store-bought shirodashi. Enjoy it for breakfast, in a bento box, or as a snack with drinks!
Recipe background:
I experimented with the seasoning amounts to make a delicious rolled omelet using store-bought shirodashi.

For a fluffy texture, start by pouring in a generous amount of egg mixture and shape it without rolling at first.

oldice @cook_40049947

For a fluffy texture, start by pouring in a generous amount of egg mixture and shape it without rolling at first.

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Ingredients

3large eggs
as neededVegetable oil,
Seasonings
3 1/2 tablespoonswater (50 ml)
1 tablespoonshirodashi
1 1/2 teaspoonslight soy sauce
1 tablespoonmirin
1 teaspoonsugar

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Steps

1

Crack the eggs into a bowl and beat well with chopsticks. Add all the seasonings and mix thoroughly.
2

Add a generous amount of oil to a tamagoyaki pan (or small nonstick skillet) and heat over medium. Use a paper towel to spread the oil evenly.
3

Reduce to medium-low heat. Pour in about 2 ladlefuls of the egg mixture (just over 1/3 cup or about 100 ml). Stir with chopsticks and cook until the eggs are softly scrambled.
4

While the eggs are still slightly runny, use a spatula to push the eggs to the far side of the pan. (Aim to gather the eggs to about 1/3 of the pan.)
5

Use the oiled paper towel from step 2 to oil the empty part of the pan again.
6

Pour in 1 ladleful of egg mixture and fold the omelet toward you twice. (Since the eggs are soft, a spatula or turner makes this easier.)
7

Push the omelet to the far side of the pan and repeat steps 5 and 6 until all the egg mixture is used.
8

Finally, gently roll the omelet to cook and set the outside. (Be careful not to overcook.)
9

Slice to your preferred size and serve.