This versatile recipe only sounds fancy. If you can make a crepe or lokshen, you can make this omelet!
The omelet can be used as a “wrapper” for a sushi style wrap, a side dish, or an add-in for a noodle or rice salad.
Japanese Omelet
Servings
2 Servings
Ingredients
- 4 eggs
- ½ teaspoon soy sauce
- Dash of mirin Japanese sweet wine or pinch of sugar
- 1 scallion thinly sliced
- ½ teaspoon sesame seeds optional
- Extra virgin olive oil
Instructions
- Whisk eggs, soy sauce, wine, scallion, and sesame seeds together.
- Heat an omelet pan over high heat. Add a small amount of evoo to coat the pan.
- Add a small amount of egg mixture (enough to lightly coat the entire bottom of the pan). Swirl the pan to cover with egg mixture. When eggs are set, roll omelet into a log and transfer to a plate.
- Continue until all egg mixture is used.
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