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Japanese Omelette Crêpes

Japanese Omelette Crêpes

Malleable egg 'discs' can be used to wrap up rice, vegetables, seafood, meat &sh; anything you like.

Ready in: 30 minutes

Serves: 4

Complexity: very-easy

kcal: 311

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8 eggs
2 tbsp soy sauce
2 tbsp mirin
2 tbsp black sesame seeds
2 tbsp sugar
rice bran oil
2 tsp soy sauce


Whisk eggs well in a bowl. Add soy sauce, mirin, black sesame seeds, sugar with a pinch of salt and stir through. Add a little oil to a large frying pan and pour in enough egg mixture to just cover the entire bottom of the pan. Cook for one minute or so, flip over, cook for a further minute and remove. Repeat this process until all of the egg has been used up.
To make tasty rolls with your egg crêpes, add a small amount of freshly steamed rice (and other fillings, should you want them) to the centre of one egg crêpe, moulding it into a long log shape. Fold the shorter sides over the rice, then roll the rice up in the rest of the crêpe so it looks like a spring roll.
Enjoy with just a little SIDS HOT WORCESTER SAUCE mixed with soy sauce for dipping.