If you want to know how to make a Japanese rolled omelette, probably you have tried it in a Japanese meal, you like it, and you plan to make your own. First, it would be best to have two kitchen utensils, i.e. tamagoyaki pan and sushi mat. If you don’t have those, that’s ok. But if you have those, it would be easier to roll your omelette in a better shape. Both tamagoyaki pan and sushi mat are available from Walmart. A nonstick tamagoyaki pan costs around $40, and a sushi mat around $20.
To make your omelette taste more authentic, you need to prepare some sweet dashi. There are all kinds of dashi versions. Some like to add more favour by including all sorts of ingredients such as dried kelp, dried bonito flakes, dried sardines, dried shiitake mushrooms, dried shrimp, dried scallops, or toasted soybeans. Just use dried kelp and dried bonito flakes if you prefer a simple one.
In a small pan, put 10g of dried kelp into 600ml of water. Turn to medium heat, and let it simmer for about 10 minutes. Remove dried kelp, add 10g of dried bonito flakes, and bring it to a boil again. Simmer for one minute and wait for 10 minutes. Strain your soup stock through a sieve, and your basic dashi is ready. To make sweet dashi, combine dashi with sugar, soy sauce and salt (1 cup of dashi, 1/2 cup of sugar, 1 tbsp of soy sauce, 1 tbsp of table salt), heat them and let it cool down to room temperature. If you are not using your dashi right away, you can always store it in the refrigerator for a few days.
So now you have sweet dashi ready, let’s get started with your rolled omelette. You need four large eggs, 4 tbsp of sweet dashi, and 2 tbsp of vegetable oil. Combine eggs and sweet dashi to make the egg mixture. Remember that your tamagoyaki pan must be hot before adding the mixture. Heat your tamagoyaki pan over medium heat and grease the pan’s bottom with a paper towel soaked with oil. Pour your egg mixture just enough to fill up the bottom of the pan. Pop the air bubbles with chopsticks, tilt the pan, so the mixture is evenly coated on the bottom.
Run your chopstick around the edges of the mixture to detach it and start rolling the mixture toward you. If the pan gets too hot, remove the pan from the heat occasionally. Once the rolled omelette is at the side closest to you, grease the uncovered bottom with oil. Now move the omelette to the far edge and grease the uncovered bottom. Again, pour the egg mixture, lift the rolled omelette, so the egg mixture goes under the omelette. Repeat the process till you have 4 to 5 layers.
Once you are rolled omelette ready, the final step is to mould it in a sushi mat. Wrap the rolled omelette in a sushi mat. After settling down for a few minutes, remove the rolled omelette, and it is now ready to be served. You can store the leftovers in the refrigerator for a few days.