Japanese rolled omelette

I love natto! Once you try natto omelets, they become addictive. This time, I'm trying a rolled omelette.The story behind this recipe:I wanted a natto omelet, but for some reason, I wanted to use a tamagoyaki pan... The result is this natto tamagoyaki!

Easy easy easy!!! Takes a lot less skill than a regular omelette, which I still haven't perfected yet. lol :chef

You know there're 2 types of omu-rice in Japan. This is a classic one, tomato flavoured chicken rice covered by thin omelette.#eikoskitchen

The secret to fluffiness is water and the cooking method. You can make it in no time since you don't have to roll it many times. Serve with grated daikon radish for a great side dish.Remember: For each egg, use 1/2 teaspoon of soy sauce and sugar, and 1 tablespoon of water.Recipe BackgroundThis is our family's classic rolled omelette. I usually make it by eye, but I measured it out to create this recipe.

This is one of the most popular, original Japanese cuisines for all ages. It's pretty easy to cook but we need to practice to make it fluffy and tasty. We often add to lunch boxes and popularly eaten at home.

Yummy 😋😋😋!!!

This was take 76 of my diet. I needed to force myself to eat healthy. So I came up with this beauty. So simple and ever so tasty :)

Tamagoyaki is loved by all Japanese people. When I found tamagoyaki in my lunch box, I feel so happy! Maybe tamagoyaki makes everyone happy!

I really love thick and fluffy omelettes and omurice dishes.Don't overcook the top omelette! Turn off the heat as soon as it has scrambled, then quickly slide it over the top of the dish. Recipe by Wappi-

It is basic dish in Japan. Today, we cooked it sweetly.

I thought up this recipe as I make bentos every day.You can finely chop the shiso leaves and mix it into the egg to start with. That way the shiso will be evenly distributed. Recipe by Mipo mama n

Healthy fluffy and easy to make Omelette ,Most delicious and very healthy recipe in the world

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Became inspired after seeing so many Japanese animations showing small sized omelettes that'd fit in a lunch box.

This is a great brunch dish a healthy breafast or lunch!

In our family, we have a home parties with hand-rolled sushi every month on payday. My husband is very picky about tamagoyaki and says "store-bought is better!" To shut him down, I adapted various recipes to my own preferences and taste. When he said "Yummy! This is the real thing!" I was so happy.There is a fair amount of sugar in this so it burns easily, but cook the omelette over as high a heat as you dare!! To control the heat, lift your pan up to put distance between the pan and the flame, rather than adjusting the flame itself. If you have an induction cooker, set it at 160°C (the setting for deep frying) and it should work well. Recipe by Minority

I adapted my mother's recipe to use shiro-dashi soy sauce. You can optionally add a little bit of regular soy sauce to taste.Cook the omelette over medium to low heat. There are two methods of starting a rolled omelette: the first is to have it gathered on one side from the start, while the other is to push the first batch of cooked egg to the edge of the pan. If you want the cross-sections to look pretty, have it rolled it up from the start.Adjust the amount of sugar to taste. Recipe by Yuuyuu0221

I usually just wing it when I make date-maki, but this time, it turned out super delicious, so I'm posting the recipe here.By following the instructions in Steps 6 and 7, even a klutz like me can make a perfect rolled form! For 1 18 cm [7.1 in] square roll. Recipe by *be-guru*

I decided to make this for my kids' bento today. It's colorful and my kids love it.

Dried mixed herbs go great with fresh tomatoes. Perfect for omelettes, with or without dairy / cheese, your choice. :)

Fluffy ad crispy texture.It's so yummy on the cooked rice.This menu is one of the simple a la carte food in Thailand which is very easy and quick to make.This is also the first food of my life that I learn to make when I was a kid.

Among the wonderful green leafy vegetables of September, I undoubtedly prefer spinach, versatile and truly delicious. This is a baked "omelette" roll. Today, I prepared it simply with spinach and cheese, but you can get creative with the filling.

Typical Japanese omelet Tamagoyaki.

Mmmm...protein... :-)

When you are done with regular egg frying this jiggly giggly Japanese Omelette is fun to gulp😊#cpl#zafran

My mother used to make this tamagoyaki for me!It was always the highlight of my breakfasts and bentos...Now, as an adult, I enjoy it regularly with grated daikon radish and soy sauce.It's also sweet and tasty with 1/2 a teaspoon of shio-koji instead of salt.You can make it fluffy if you start wrapping up the omelettes just when the bottom part starts to solidify while the top part is still soft-set...Even if it doesn't look pretty, just shape it with a paper towel or bamboo mat (for sushi rolls) and it will turn out nicely. Recipe by Mikko*mikko.

Cut open the omelette to reveal the tasty Japanese style fried rice