Japanese Rolled Omelet with Grilled Unagi Eel

Japanese Rolled Omelet with Grilled Unagi Eel

A hearty egg dish chock-full of grilled eel and green onions.

Cooking time
15 minutes+
  • Nutrition facts are for one serving.
  • Time to cool is not included in the cooking time.

Ingredients(Servings: 2)

Ingredients(Servings: 2)


30 g (1.1 oz.)

2 stalks

1 & 1/2 tsp


a dash

a dash

  • Unagi eel are those found in freshwater and Anago eel are those found in saltwater.


  1. Cut the eel into 5 mm (0.04 in.) cubes. Finely chop up the green onions into small rounds.
  2. Beat the eggs, stir in (A), and then mix in (1).
  3. Heat up the Japanese omelet pan, spread out the oil, and pour 1/3 of (3) over the entire surface. When half-cooked, roll 3 times towards you, then push the roll to the back of the pan and add half of the remaining egg solution into the open space in the pan.
  4. Make sure the egg mixture spreads out under the egg roll in the pan also, and roll and cook in the same manner. Repeat this process, and after the final time, place onto a sushi mat (makisu), roll up inside and allow to cool. Cut into the desired roll-widths and serve.



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