Main ingredients 🥩
eggsmirinshochu
Jung Ho-young's Kombu-Flavored Rolled Omelette
A traditional Japanese-style rolled omelette with rich umami flavor, enhanced with kombu broth, shochu, and mirin for a supremely moist and tender texture.
🙋 Recommended for
- ⭐ Those who want to recreate the soft, sweet, and juicy rolled omelette typically served at Japanese restaurants at home
- ⭐ People seeking a more refined texture and deeper umami flavor compared to regular rolled omelettes
Ingredients needed 🛒3 servings
- eggs 6
- kombu broth (kombu dashi) a little
- sugar a little
- mirin a little
- shochu a little
- salt a pinch
- vegetable oil as needed
Recipe 🍳
- Crack 6 eggs into a bowl and add kombu broth, sugar, mirin, shochu, and salt. Mix thoroughly.
- Strain the egg mixture through a fine sieve to remove any stringy parts and achieve a fluffy texture.
- Heat the pan, then lightly coat the surface with vegetable oil using a kitchen towel—apply it thinly and evenly.
- Pour a small amount of egg mixture into the slightly heated pan and roll it tightly into a round shape, forming the first layer. Push it forward.
- Apply a light coat of oil to the area where the egg was just pushed forward, then pour more egg mixture on top. Gently lift the previous layer so the new mixture flows underneath.
- When the top is still slightly wet and not fully cooked, use a spatula or chopsticks to carefully roll it continuously.
- Repeat the process of pouring egg mixture and rolling until the desired thickness is achieved, shaping it thickly.
- Turn off the heat, gently press the rolled omelette with a spatula to form a square shape, wrap it in a bamboo mat, let it rest briefly to set, then slice into serving-sized pieces.
- Mix eggs with kombu broth, sugar, mirin, and shochu, then strain through a fine sieve.
- Pour the egg mixture in portions onto an oil-coated pan, rolling it while still slightly undercooked.
- Press the thickly rolled omelette gently into a square shape, cool slightly, then slice into serving pieces.
Cooking tips 💡
- Avoid pouring oil directly onto the pan—this makes the omelette greasy. Always apply oil thinly and evenly using a kitchen towel for a clean, attractive grain.
- Beginners should use a smaller, rectangular frying pan instead of a large one—it’s much easier to handle.
- If the egg mixture is overcooked, it becomes dry and won’t stick together properly. Roll it quickly when the top is still slightly wobbly and runny for a moist, tender texture.
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