Japanese omelette


[Serves 2]

• Eggs: 2
• 2 2/3oz of Dashi made from 1 pack of Dashi
• 1 tsp light soy sauce


Mix all ingredients in a bowl.



Heat oil in a flying pan pour in 5 tbsp of egg into the pan. When the buttom of the egg lifts away from the pan and the top is still soft, roll the egg over and remove from the heat. Add another batch of egg mixture. Repeat until the egg mixture is finished.


Cut into pieces and place on a serving dish. Garnish with grated daikon (Japanese radish), if desired.




Used in this Recipe

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