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Japanese-style Rolled Vegetable Omelette

March 18, 2012

My favorite addition to Japanese omelettes are green beans. Isn’t it a nice change of pace from those very sweet Japanese omelettes?  The easy part of this dish is that you probably have most of the ingredients already. Even if you don’t have green beans, you probably have some vegetable, like carrots that you can add in there. The only trick is in rolling the omelette in the pan. I’ve provided detailed directions and some photos. Eggs are very forgiving, you can reshape the omelette later, no one will know that it wasn’t perfect.

Japanese-style egg omelette with green beans

Japanese-style Rolled Vegetable Omelette

Serves 4

4 large eggs, at room temperature

1/3 cup green beans, thinly sliced at a diagonal

1 green onion, minced

½ cup chicken stock or dashi stock

1 tablespoon mirin (sweet rice wine)

½ teaspoon soy sauce

¼ teaspoon salt

2 teaspoons oil, for the pan

Grated daikon (daikon oroshi), for serving

1. Put ½ teaspoon of oil in an 8-inch, non-stick frying pan. Stir-fry the green beans until they are just becoming soft, about 2 minutes. Remove the green beans from the pan; mix the green onions into the green beans.

2. Crack the eggs into a large bowl and stir them gently, without beating a lot of air into them. Add to it the stock, mirin, soy sauce and salt. Stir to combine.

3. Heat 1 teaspoon of oil in the same non-stick frying pan, over medium heat. (Use a Japanese omelette pan if you have one). Pour in 1/3 of the egg mixture into the pan and swirl until it is evenly coated. Sprinkle 1/3 of the vegetables over the egg. Gently poke small holes into the omelette with chopsticks or the edge of a wooden spatula, but do not stir them around as if to scramble them. Use your wooden utensil to loosen the edges. When the eggs are half-cooked, roll the omelette from the back edge to the front. The inside of the egg will be slightly soft, but it will cook through with the residual heat. Push the rolled omelette to the back edge of the pan. Add more oil to the pan. Pour another 1/3 of the egg mixture into the pan and swirl the egg evenly around the pan as before. Add 1/3 of the vegetables on top of the egg. Gently lift the edges of the previously cooked omelette so some of the fresh egg runs underneath it. Continue as before and when it is half-cooked, roll the omelette towards the front edge again. Push the rolled omelette to the back of the pan. Add more oil to the pan if necessary. Pour the remaining egg mixture into the pan and add the rest of the vegetables. Roll the omelette one last time. It should be quite thick and it will look like a rectangular block. Continue to cook the omelette evenly on all sides until it holds its shape and is just starting to turn light brown.

You can shape the omelette into a round or rectangular roll when it is still warm by wrapping it in tin foil and gently squeezing it or doing the same with a sushi mat.

4. Cut the omelette crosswise into ¾ inch pieces and serve with grated daikon (daikon oroshi).

Ingredients for omelettes

Japanese rolled omelette with green beans

Roll the omelette towards front

Oops, forgot to add the vegetables to this layer. You can still see how I’m rolling it towards me.

Japanese omelette with green beans


From → Egg, Recipes

  1. I had no idea how these were made. The pieces look like a great lunchbox item!

    • Hi Emmy, I’m glad you liked them. They are good for bento and I personally think they taste good at room temperature. – emi

  2. This looks great, I’ll have to try it. Nice post

  3. This looks delicious!

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