Molded Egg Omelet

Colorful ingredients wrapped and pressed together with scrambled egg. Enjoy the fresh fragrance of yuzu citrus and subtle taste of dashi.

Molded Egg Omelet
Photographed by Masashi Kuma

Recipe by
Yoshihiro Murata






Calorie count is for full recipe
Excludes time spent cooling and setting the egg in the refrigerator.

Ingredients (9cmx14cm nagashi-kan or rectangular mold 1)

  • 6 eggs
  • [A]

    • 1 tbsp usukuchi soy sauce (15 ml)
    • 1 tbsp mirin (15 ml)
    • 5 tbsp dashi (75 ml)
  • 1 bunch mitsuba (stems only)
  • 60 g imitation crab
  • Yuzu peel (grated), as needed



Blanch the mitsuba and cut into chunks. Loosen the imitation crab and break into pieces.


Beat the eggs in a microwave-safe bowl and mix in the ingredients listed under [A]. Cover with plastic wrap and microwave for 2 min at 600 W, then stir with cooking chopsticks. Repeat 3 times.


Stir in the mitsuba and imitation crab to the egg mixture. Transfer the mixture to a nagashi-kan or rectangular mold, then smooth the surface with a spatula while it is still hot. Once it is cool enough to handle, place it in the refrigerator to set.


If you don't have a nagashi-kan, feel free to substitute it with any square or rectangular mold, such as a loaf pan. In that case, line the mold with plastic wrap before filling it, so that you can remove the egg from the mold easily once it's set.


Remove from the mold and cut into easy-to-eat pieces, then sprinkle with the grated yuzu peel.