April 18, 2018

Recipe by Jenn de la Vega



3 tablespoon dashi stock

2 tablespoons mirin

1/2 tablespoon sugar

1 teaspoon soy sauce

1 teaspoon salt

6 large (US extra large) eggs, beaten

Vegetable oil

1 tablespoon black radish, grated

1 tablespoon beet grated



Mix the dashi stock with mirin, sugar, soy sauce, and salt in a bowl. Crack in the three eggs and beat until uniformly yellow. Check that the sugar has dissolved into the mix thoroughly.

Heat a square pan pan over medium heat. Soak a paper towel in the vegetable oil and use tongs to wipe the pan with it. You can use any shape pan, just note that the omelette will have irregular edges that you can cut off.

Pour in enough egg mixture to coat the pan and tilt it to spread it around. When the omelet starts to set, roll it up away from you using a spatula. It’s ok if it’s isn’t perfect or breaks. Re-oil the pan with your paper towel. Pour in more egg mixture into the empty part of the pan, lift up the first roll and let the egg mixture runs underneath. When it looks set but still a little wet, roll the omelet around the first roll to make a single roll with many layers. Repeat the process until you use all of the egg mixture.

Let the egg cool for 5 minutes. Move the roll gently onto a sushi rolling mat covered with a sheet of plastic wrap. Roll the omelet firmly into the mat and leave to stand rolled for 10 minutes in the fridge so it sets.

Cut the omelette into 1.5” pieces and serve with the grated black radish and beet.

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