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Natto Rolled Omelet (Tamagoyaki) With Fragrant Sesame Oil - Recipe Video

A simple and easy to understand recipe video shows how to make Natto Rolled Omelet (Tamagoyaki) With Fragrant Sesame Oil.
This is a Japanese rolled omelet (tamagoyaki) with plenty of sticky natto mixed in. The addition of young green onions (konegi) adds an accent to the color. The aroma of sesame oil makes you want to eat more rice. It is perfect as a side dish for everyday meals and also as an accompaniment to alcohol. Please give it a try!
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Cook time

20 minutes

Ingredients
2 servings

  • Beaten eggs
    3
  • Natto
    1 package(s)
  • Young green onion (Konegi)
    5 g
  • (A)Japanese style granulated soup stock
    1 tsp
  • (A)Soy sauce
    1/2 tsp
  • Sesame oil
    1 tsp
  • Green shiso leaves
    1 sheets

How to make

  1. Prepare. Take off the stem from the green shiso leaf.
  2. 1. Put beaten eggs, natto, young green onions (konegi) and ingredient (A) in a bowl and mix well.
  3. 2. Add 1/3 of sesame oil in a medium heated Japanese tamagoyaki pan and spread it around with a paper towel.
  4. 3. Add 1/3 of the egg mixture from Step 1, and when the underside browns slightly and the egg mixture on the surface hardens, roll it towards you.
  5. 4. Move it to the back, pour sesame oil on the tamagoyaki pan again, and pour in the same amount of the egg mixture. When the egg mixture hardens, roll it toward you. Repeat the process and remove from the heat once it's cooked through.
  6. 5. Cut into bite-size pieces, serve on a plate garnished with a green shiso leaf and it is ready!

Tips for cooking

You can adjust the amount of salt to your liking. When rolling the omelet (tamagoyaki), you can easily roll it by using a spatula

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