Japanese omelette


Tamago, a traditional Japanese omelette, is a beloved dish known for its delicate texture and sweet-savoury flavour profile. Made with simple ingredients like eggs, mirin, soy sauce, and sugar, Tamago is a staple in Japanese cuisine and often enjoyed as a side dish, sushi topping, or filling for sushi rolls.


  • 4 large eggs
  • 2 tablespoons mirin (sweet rice wine)
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon vegetable oil

Method of preparation:

In a mixing bowl, crack the eggs and whisk them until well beaten.

Add mirin, soy sauce, and sugar to the eggs, and whisk until all the ingredients are well combined.

Heat a non-stick frying pan over medium heat and add the vegetable oil, making sure to coat the entire bottom of the pan.

Once the pan is hot, pour a thin layer of the egg mixture into the pan, tilting the pan to spread the mixture evenly.

As the edges of the omelette start to set, use chopsticks or a spatula to gently lift the edges and allow the uncooked egg to flow underneath.

Continue to roll and fold the omelette until it forms a loose roll.

Push the rolled omelette to the far end of the pan, then add another thin layer of the egg mixture to the empty space in the pan.

Lift the rolled omelette and allow the uncooked egg to flow underneath it, creating layers.

Repeat the rolling and folding process until all the egg mixture is used up and you have a thick, layered omelette.

Once the omelette is cooked through and golden brown on the outside, transfer it to a cutting board and allow it to cool slightly.

Slice the omelette into thick slices and serve as a topping for sushi, as a side dish, or as a filling for sushi rolls.

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