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Japanese Omelet

Japanese omelet for lunch

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.

  • Duration
  • Cook Time
  • Prep Time
  • 2Servings


  • 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


1. Whisk eggs, soy sauce, wine, scallion, and sesame seeds together.

2. Heat an omelet pan over high heat. Add a small amount of evoo to coat the pan.

3. 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.

4. Continue until all egg mixture is used.