rolled egg omelette japaneseThis looks intimidating but it's actually easy to do... and you can use any non-stick pan, it doesn't need to be square. Watch the video to get you going 🙂


3 large eggs
2 tbsp olive oil
1 dried leaf of Sugar Kelp
Tamari sauce (or soya)

3 tbsp Kombu/seaweed stock
2 tsp sugar
1 tsp soya or tamari sauce
1 tsp mirin
Pinch of salt

To see how on video: http://bit.ly/rolled_omelette


Beat the eggs with the seasoning mixture until smooth and well combined.
Heat a frying pan over medium heat and paint the bottom with oil.
When the pan is hot (sizzling), pour a thin layer of the egg mixture into the pan, tilting it to cover the bottom.
After the bottom of the egg has set but still soft on top, add a piece of sugar kelp then roll the omelette into a log from one side to the other.
Move the rolled omelette to the side of the pan, add a bit more oil and pour some of the egg mixture to cover the bottom of the pan, lifting the omelette to spread the mixture underneath.
When the egg is soft on top, start rolling the log over to the other side adding seaweed every 2 or 3 layers. Continue until the egg mixture is finished.
Remove from the pan and place the omelette on a cutting board, stand for 5 minutes. Slice the omelette into 1-2 cm pieces and serve with Tamari/soya sauce.