“This is a traditional Japanese dish that most people know from eating it on sushi. Don’t be deterred by the process. There is a knack to making it, but once you learn the method, it is surprisingly quick and easy to create. The slightly sweet addition of mirin, a small amount of sugar, and (optional) dashi broth transforms eggs in the most comforting of ways. I rarely have dashi broth ready-made, so I usually don’t include it; however, if you have some, definitely include this traditional seasoning.”
1. Whisk together the eggs, mirin, sugar, shoyu, and broth. Heat a rectangular pan; if you don’t have one, use a nonstick or cast-iron pan. Add a little oil and evenly coat the bottom of the pan.
2. Pour some of the egg mixture in the pan, just as you would for a crepe. Cook it over low heat. When it is almost entirely set but still a little moist on top, roll it up. Make the first fold about an inch from the edge, so that you end up with an oblong (as opposed to round) roll. Move the first omelet roll to the side of the pan or remove to a plate, and pour more of the egg mixture into the pan. Cook as with the first, then roll the second omelet, making sure that it is still slightly moist, and position it next to the first. The moisture helps each added roll stick to the previous one; the heat from all of the rolls cooks the omelets all the way through.
3. Continue with the remaining egg mixture. Cool the omelets to room temperature and slice into ½-inch to 1-inch pieces.
Originally featured in The Perfect Savory Japanese Breakfast Spread