In a bowl, lightly combine all the ingredients except the vegetable oil.
In a Japanese omelet pan, heat a little bit of oil and pour in half of the egg mixture. Stir lightly once or twice.
Keep the half cooked egg on one side of the pan.
Pour in the rest of the egg mixture. When the eggs are set on top and nearly cooked through, quickly shape the omelet by rolling it up.
Story Behind this Recipe
It's our family's favorite omelet, with a slightly grown-up flavor ♪
Sake and mirin add extra deliciousness to the omelet, and it comes out soft ♪ It's better to cook the egg mixture quickly over high heat but if you are not used to it, you can try cooking it over medium heat. Please adjust the amount of sugar and sake as you like.