Japanese Rolled Omelette

Step 1

In a bowl, whisk together the 4 eggs, 1 tbsp sugar, 1 tsp soy sauce, 1 tbsp mirin, and 1/4 tsp salt until well combined but not frothy.

Step 2

Heat a non-stick skillet over medium heat and brush with 1 tsp vegetable oil. Pour in a thin layer of the egg mixture, tilting to cover the bottom.

Step 3

When the egg is just set but still shiny, about 1-2 minutes, roll it up from one side to the other using a spatula, then push the roll to the far side of the pan.

Step 4

Brush the pan with the remaining 1 tsp oil, pour in another thin layer of egg, lifting the cooked roll slightly to let the raw egg flow underneath.

Step 5

When the new layer is set, about 1 minute, roll the omelette over the new layer, incorporating the first roll. Repeat with the remaining egg mixture.

Step 6

Once all the egg is rolled, remove from the pan and let rest for 2 minutes. Slice into 6 pieces and serve warm, garnished with edible flowers if desired.

Step 7

For a savory twist, add a pinch of dashi powder or a splash of sake to the egg mixture before cooking.