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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a small frying pan over medium heat. Using a paper towel, wipe a little bit of the oil over the pan; reserve the rest of the oil. | 2. Gently whisk the eggs in a bowl. It's best to "cut" the eggs with chopsticks in zig-zag motion and do not over mix it. | 3. Add the dashi, sugar, soy sauce, mirin and salt. Mix gently. | 4. Pour the mixture into a measuring cup with spout and handle (so that it'll be easier to pour into the frying pan). | 5. Pour a thin layer of egg mixture in the pan, tilting to cover the bottom of the pan. | 6. Poke the air bubbles to release the air. After the bottom of the egg has set but still soft on top, start rolling into a log shape from one side to the other. | 7. Move the rolled omelette to the side where you started to roll, and apply more oil to the pan with a paper towel, even under the omelette. | 8. Pour the egg mixture to cover the bottom of the pan again. Make sure to lift the omelette to spread the mixture underneath. | 9. Continue this process until all the egg mixture has been used up. | 10. Remove from the pan and place the omelette on a bamboo mat and wrap it up. Shape the egg when it is still hot. Let it stand for 5 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	3			214.5	1.08	18.84	14.265
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
dashi	3	tablespoons		-	-	-	-
sugar	1 1/2	1/2		1208.97	302.394	0.0	0.0
soy sauce	1	teaspoon		2.8089999999999997	0.2613	0.4314	0.0302
mirin	1	teaspoon		-	-	-	-
salt	1	pinch		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.