Japanese Rolled Omelet

Method

A Japanese omelet built in thin overlapping layers, offering a dense yet melting texture. The flavor is defined by dashi umami and a subtle sweetness.

1. 1

   Crack the eggs into a bowl. Add the dashi broth, mirin, sugar, and soy sauce. Whisk gently without incorporating air to avoid bubbles. Strain through a chinois for a perfectly smooth texture.

2. 2

   Heat the pan over medium heat. Soak a paper towel in sunflower oil and evenly grease the bottom and sides. The pan should be hot but not smoking.

3. 3

   Pour a thin layer of egg. When the mixture begins to set but remains glossy and moist on the surface, roll the omelet onto itself towards the far end of the pan.

4. 4

   Oil the empty part of the pan again. Pull the roll toward you, pour a new layer of egg, lifting the first roll so the liquid flows underneath. Repeat until all the mixture is used.