Rolled Japanese Omelet
Thin layers of seasoned egg roll into a compact omelet that slices neatly for a small meal.
AI-generated serving illustration; actual results may vary.
JapaneseFood
10 minPrep
10 minCook
20 minTotal
EasyDifficulty
Ingredients
Method
- Beat eggs with sugar, soy sauce and water; stir gently without whipping in foam.
- Oil a small nonstick pan and heat over medium-low; pour a thin layer of egg.
- When the surface is mostly set, roll to one side; oil the bare pan and repeat with remaining egg.
- Cook the final roll for 1 minute per broad side until no liquid egg remains; rest 2 minutes and slice.
Tap an ingredient or step to tick it off as you cook.
Tips
- Lift the rolled edge so fresh egg can flow underneath.
- Use a flexible spatula if chopsticks make rolling difficult.
Original recipe by the FileYay team. Amounts are a starting point, so taste and adjust as you go.