This is a very simple Japanese style omelette recipe, though difficult to master. It is a common item for bento boxes, and people love it. There are many kinds of Japanese omelette and this particular one features seafood broth (but it’s also good without). If you prefer a sweeter taste, you can add some sugar or mirin in the eggs.

Yield: 4 people
Time: 15 minutes

Ingredients

4 eggs

Spices

1/3 cup dashi soup (or 1/3 tsp hondashi with 1/3 cup of water)
1/2 tsp soy sauce
dash salt

Preparation

Crack eggs in a bowl and mix
Add cold dashi soup, soy sauce and salt to the eggs and mix
Heat a retctangle shaped frying pan. Oil the pan by putting a little cooking oil on a paper towel and swiping it in the pan Add about 25% of the egg mixture, and when it toughens, fold it over 5 or 6 times like an omelette until it takes up 1/4 of the space in the pan.
Using the paper towel, add a little more oil then add another 25% of the egg mixture to the surface of the pan. Lift the folded egg a little bit to let the new batch run underneath.
When the new batch toughens, fold the egg again, beginning with initial folded egg to create a singular folded omelette. Repeat this process twice more until you have one large omelette
Move the omelette to the side, letting it cool for a couple of minutes, then slice lengthwise into 1/2″ pieces.

Modifications

If you don’t have a rectangular pan, you can use a circular one and fashion it like a regular omelette.

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