Choi Kang-rok's Japanese Rolled Omelet

Name: Choi Kang-rok's Japanese Rolled Omelet
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 3 eggs; Approx. 90ml katsuobushi broth; A little soup soy sauce; A little mirin; A little sake; A little sugar; A little salt; Vegetable oil, as needed; A little grated radish

A fluffy Japanese tamagoyaki with a rich dashi broth that flows out with every bite.

20 min Difficulty Hard side dish

Main ingredients

EggsSoup soy sauceMirinSakeRadish

Ingredients needed 2 servings

3 eggs
Approx. 90ml katsuobushi broth
A little soup soy sauce

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A little mirin

A little sake

A little sugar

A little salt

Vegetable oil, as needed

A little grated radish

Recipe

In the katsuobushi broth, add the soup soy sauce, mirin, sake, sugar, and salt according to the measurements. Mix well until the sugar and salt are completely dissolved to create a seasoned broth.
Crack the eggs into the prepared seasoned broth. Lightly beat the eggs with chopsticks, focusing on breaking the stringy parts of the egg whites.
Heat a small square non-stick tamagoyaki pan, then use a paper towel to evenly coat the entire pan with oil.
When the egg mixture sizzles immediately upon contact with the pan, reduce the heat and pour in about 1/3 of the egg mixture.
Tilt the pan in all directions to spread the egg mixture thinly and evenly. Pop any large bubbles that form during cooking with the tip of your chopsticks.
Before the egg is fully cooked, while the surface is still moist and semi-cooked, carefully roll it from the back of the pan towards the front, then slide it back to the rear.
Add a little more oil to the empty parts of the pan and under the rolled omelet, then pour in the remaining egg mixture in portions, repeating the rolling process.
In the final cooking stage, gently press the omelet towards the center using the edges of the pan. This creates an air pocket inside, making the texture even fluffier.
Slice the finished omelet into thick, 3 equal pieces and arrange on a plate. Serve with grated radish lightly seasoned with soy sauce as a garnish.

Dissolve soy sauce, sake, sugar, and salt in katsuobushi broth, then add eggs and lightly beat, mainly the whites.
Heat a small square non-stick pan, add oil, and pour the egg mixture in 3-4 portions, rolling while it's still moist.
Slice the thick, finished omelet into bite-sized pieces and serve with grated radish lightly moistened with soy sauce.

Cooking tips

Using regular soy sauce will darken the color of the omelet. To achieve a clear, beautiful yellow color, be sure to use soup soy sauce (guk-ganjang).
The high broth content makes the batter thin. Using a large pan will result in a thin omelet. To increase your chances of success, use a small non-stick pan suitable for 3 eggs.
Rolling the omelet while it's still semi-cooked and jiggly on top will result in a tough texture. The key is to roll it quickly while maintaining a moist, semi-cooked surface.
Eating the omelet with a little cool grated radish and soy sauce helps cut through the richness and balances the flavors perfectly.

Recommended for

Those who want to taste authentic Japanese rolled omelet with a burst of savory broth in every bite.
Those who want to learn Chef Choi Kang-rok's delicate heat control and detailed pan-handling techniques.
Those who want to move beyond firm omelets and achieve extreme softness and fluffiness.

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Choi Kang-rok's Japanese Rolled Omelet

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Ingredients needed 🛒2 servings