JAPANESE OMELET with Edamame Rice

• servings: 1 or 2
• total time: 15 minutes

Ingredients

3 large eggs

2 teaspoons light brown or granulated sugar

1 teaspoon soy sauce, plus more for serving

1 teaspoon mirin

Pinch of kosher salt

2 teaspoons toasted sesame oil

Cooked shelled edamame, for serving

Cooked rice (sushi rice is ideal here), for serving

Salmon roe or Sriracha, for serving (optional)

Directions

3. When the top of the omelet is almost dry, slide it onto a plate; then flip the plate over the skillet so the omelet lands back in the skillet top-side down; cook for about 1 minute more. (If you don't want to flip the omelet, you can stick the skillet, assuming it is oven-safe, under the broiler for 20 to 30 seconds to finish cooking the top.)

4. Slide the omelet onto a plate and roll it up into a tight cylinder. Slice the cylinder into rings. Stir the edamame into the rice, and serve the omelet rings over the edamame rice, garnished with salmon roe if using, and drizzled with a little soy sauce.