Beat eggs well in a bowl. Add mirin, soy sauce and salt to the dashi, mix well then blend into beaten eggs. Coat a square omelette pan with oil and heat until a drop of egg mixture sizzles.
Pour a small portion of egg mixture and spread evenly. When the mixture is half done, roll toward front of pan and grease empty space in the pan. Slide roll to the other end, grease empty space again and add more of the egg mixture. Repeat this, making the roll bigger.
When egg roll is done, shape evenly by using a bamboo rolling mat and cut into pieces.
Serve omelette pieces with grated daikon and add a dash of soy sauce.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 15 mins |
| Ready in: | 25 mins |
Suitable for: |
|
| Dinner, Lunch, Snack | |
Print version
Email recipe
More recipes
Previous page
| Nutritional Information - Per Serve | |
| Kj | 664 kj |
| Calories | 159 kcal |
| Fat | 11.3 g |
| Saturated Fat | 3.2 g |
| Total Carbohydrate | 2.2 g |
| Total Protein | 13.1 g |
Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
