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Japanese Inspired Omelette – Day 3 Teppanyaki Grill Challenge


Japanese Omlette

Since discovering the highly addictive ingredient bonito flakes, (dried, fermented, and smoked skipjack tuna) I am constantly searching for ways to include them into dishes. This recipe was inspired by the delicious okonomiyaki Japanese pancake, made with flour, egg, potato, cabbage and topped with okonomiyaki sauce (similar to Worcestershire sauce but thicker and sweeter), mayonnaise, spring onions, soy and bonito flakes. This recipe takes a little bit more time and care, so for those busy mornings when time is of the essence, I’ve taken the most dominant flavours and created a quicker version.

Made in less than 10 minutes, the highlights of this omelette are the thinness of the egg, topped with sweet and sour HP sauce, sharpness of spring onions and best of all, paper-thin smokey bonito flakes. The smokiness is what really makes it special.

Again another perfect meal to make on the VonShef Teppanyaki Grill due to its ease and super fast cooking time. Just wipe the grill down after for easy cleaning. Get creative with your breakfast and give this a go! 

Japanese Omelette

Japanese Omelette

Japanese Omelette

Japanese Omelette

Japanese Omelette

Japanese Omelette

Japanese Omelette

Japanese Omlette


Recipe: Japanese Inspired Omelette 

Serves 1


2 eggs
Dash soy sauce
Dash of water
Salt and Pepper
Kitchen foil for cooking
Oil for brushing grill


Soy sauce
HP Sauce
1 spring onion, sliced into thin pieces
Bonito flakes



  1. To keep the egg from running down the side of the teppanyaki grill, you will need to make a foil rectangle to contain the egg. As the plate of the grill is so hot, the egg cooks quickly on contact, and the trick is to pour it in very slowly.
  2. Using a long piece of kitchen foil, fold edges up lengthways from the bottom to the top, 1 – 2 inches in height until you have a long strip. Now shape this into a rectangle and secure ends (refer to picture above).
  3. Turn teppanyaki grill on to heat setting 3. Brush grill with a little oil. Place foil rectangle the middle of grill plate.
  4. Beat eggs with a dash of soy, small dash of water, and a pinch of salt and pepper.
  5. Slowly pour the egg into the middle of foil rectangle. When done quickly and gently tilt grill to help run the egg into every corner. Don’t worry if a little bit of egg comes out of the sides.
  6. Cook a couple of minutes until egg is firm on top. Using one of the VonShef wooden spatulas provided with the grill, gently remove the foil from around the egg. You should have a nice rectangle shape.
  7. Now using either chop sticks or tongs, roll the egg up from one end to the other. Remove from heat.
  8. To serve: Chop pancake into 1 inch pieces. Line up on a plate with cut side facing up. Drizzle with soy sauce, HP sauce (or sriacha if you like chilli), spring onion slices and bonito flakes.



To see my previous days recipes using the VonShef Teppanyaki Grill click here:

Day 1 Asian Pork Sesame Salad 

Day 2: Raspberry Pancakes with Green Tea Ice Cream


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