Rolled Japanese Omelette Recipe

Also known as Tamagoyaki, this Japanese style omelette is made by pouring a slightly sweet and salty egg mixture into a pan, rolling the cooked egg onto itself, and repeating to create a delicately layered egg dish with big flavor and texture payoff.

Directions

1. Crack eggs into a medium bowl. Stir in chicken stock, sugar, and 1/2 teaspoon of salt. Whisk vigorously with a fork for 1 minute, or until completely combined.
2. Warm an 8-inch nonstick skillet over medium low heat and add 1/2 teaspoon of butter. When the butter has melted, add about 1/3 of the egg mixture into the pan, allowing it to coat the bottom. Without disturbing the pan, let egg mixture cook for about 1 minute, or until the bottom is fully cooked and the top has a thin layer of uncooked egg on top.
3. Using a thin spatula, gently loosen one side of the omelette and flip it over about 1 inch of the edge. Repeat, flipping and rolling the omelette onto itself until you reach the other end of the pan. Push entire omelette back to the other side of the pan so that the seam is facing inwards, not towards the edge of the pan.
4. Add another 1/2 teaspoon of butter to the pan. Once melted, add another third of the egg mixture and let cook until the bottom is fully cooked. Begin rolling the omelette, this time starting with the already rolled portion from steps 2-3. Once again, roll until you reach the other end of the pan, then push entire omelette back to the other side. Add the remaining butter and egg mixture and repeat until you have a round, rolled omelette.
5. Immediately transfer omelette to a plate and season with additional sea salt and black pepper. Garnish with herbs if desired, and enjoy right away.