Kicchiri Kitchen: Japanese omelet

出し巻き卵

This omelet is delicious, easy to make and can be eaten for breakfast, lunch or dinner.

Serves 4 as a side dish

6 eggs

1 cup dashi (stock made from fish and kelp, you can buy sachets of instant dashi)

2 tablespoons light soy sauce (usukuchi shoyu)

1 tablespoon mirin

salad oil

salt

grated daikon and soy sauce to serve
Put eggs, dashi, light soy sauce, mirin and a pinch of salt into a bowl and mix well.

1. Put a little salad oil into a heated fry pan, or if you have one, a rectangular pan.
2. Put a little of the egg mixture into the pan, just enough to cover the bottom.
3. Once almost cooked, roll the egg mixture to one end of
5. the pan.
6. Add a little more egg mixture and once that’s almost cooked, roll the previously cooked egg back over it before moving the now combined roll back to the end of the pan.
7. Repeat the process three or four times to make many layers.
8. Once cooked, remove from the pan and slice into 3cm thick slices.
9. Serve with grated daikon and soy sauce to taste.