This lovely Japanese omelet is based on a recipe given me by a dear friend. The omelet is spiral in shape and has a slight sweetness, making it perfect for a light dessert, bento treat, or breakfast dish.
- 4 large eggs
- 1 Tbsp sugar
- 1 tsp mirin
- 1/8-1/4 tsp salt
- 1/2 tsp soy sauce
- 1 Tbsp chopped parsley
- 1-2 tsp toasted sesame oil
- In a medium bowl, whisk together the eggs, sugar, mirin, salt and soy sauce until very smooth. Stir in parsley.
- Heat a tamagoyaki skillet (or a 10-inch cast iron, ceramic or non-stick skillet) on medium high.
- Brush the skillet with a few drops of the oil. Add roughly one-fourth of the egg mixture and swirl the pan to spread it out evenly and thinly. Cook only a minute or so, until set up.
- Roll up the omelet using chop sticks, a fork or spatula until it is rolled up to one side of the pan.
- Oil the pan lightly again and add another quarter of the egg mixture, swirling the pan. Lift the omelet that is rolled so that the egg mixture goes under it. When cooked, start rolling from the omelet side this time and roll to the opposite side.
- Repeat this process until batter is used up. Transfer large rolled omelet to a platter and allow to cool for 10 minutes. Slice into one-inch segments and arrange on plates with sprigs of parsley or in bento boxes.