Japanese-Style Omelet with Ham and Cheese

Name: Japanese-Style Omelet with Ham and Cheese
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 1 serving
Cuisine: asian
Ingredients: 3 large eggs; 1 tablespoon milk; Kosher salt; 1 thin slice ham, finely chopped; 1/4 cup shredded Gruyere or Cheddar; About 1 tablespoon vegetable oil; 2 teaspoons finely chopped fresh chives

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Level: Advanced

Total: 25 min
Active: 10 min

Yield: 1 serving

Inspired by tamagoyaki, a sweet yet savory Japanese rolled omelet, this version omits the hint of sugar but is rolled in the typical fashion. Tamagoyaki doesn’t usually feature add-ins, but as with any omelet, this style can be filled with a wide range of ingredients, including the ham and cheese used here.

Level: Advanced

Total: 25 min
Active: 10 min

Yield: 1 serving

Ingredients

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3 large eggs

1 tablespoon milk

Kosher salt

1 thin slice ham, finely chopped

1/4 cup shredded Gruyere or Cheddar

About 1 tablespoon vegetable oil

2 teaspoons finely chopped fresh chives

Directions

Watch how to make this recipe.

Special equipment:

a Japanese rectangular omelet pan

Beat the eggs with the milk and 1/4 teaspoon salt in a small bowl. Stir the ham and cheese together in another small bowl.
Heat a Japanese rectangular omelet pan over medium heat until hot. Brush with little bit of oil. Add just enough of the egg mixture to coat the bottom of the pan when tilted. Let the egg cook until just set on the bottom, then use chopsticks or a rubber spatula to roll the sheet of egg into a log shape and push it to the far end of the pan. Brush the pan with more oil and again add just enough egg to coat the bottom when tilted, this time lifting up the rolled egg so that the raw egg flows underneath it. (If the egg is browning or setting too quickly, control the heat by lifting the pan off the burner for a moment.) When the underside is just set, roll the log towards the handle of the pan, then push the log back to the far end. Repeat; when you have made 3 layers, make another layer in the same manner and add half the ham and cheese. Make another layer, using the rest of the ham and cheese. Finish making the omelet in the same manner with the remaining egg.
Turn the omelet out onto a plate, sprinkle with chives and serve.

Cook’s Note

If the egg is browning or setting too quickly, control the heat by lifting the pan off the burner.

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.