Inspired by both Japanese rolled egg omelettes (tamagoyaki) and trendy Korean rice dogs, this Hot Dog Rolled Omelette recipe is a fun, reimagined version of a classic breakfast omelette . My daughters say this recipe is like wrapping a hot dog in three cozy layers of eggy blanket, which is pretty accurate. Be sure to serve with a squiggle of your favourite sauce(s) such as Japanese mayo, ketchup, mustard, hot sauce or tonkatsu sauce for the full effect.
A square or rectangular omelette pan is normally used for rolled omelettes, and can be purchased online or at Japanese kitchenware stores. However, a small round egg pan can be made to work as well. You can also create a similar look by folding in the two side flaps of each egg layer to form straight edges first, before proceeding to roll. Online how-to videos are a great resource for visual guidance.
Rolled Hot Dog Omelettes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
For the omelettes
8 large eggs
2 Tbsp water
¼ tsp salt
1 scallion, chopped
½ red bell pepper, diced
¼ cup corn kernels
4 small hot dogs
Neutral oil, for frying
Optional sauces for serving:
1. Whisk eggs, water and salt together. Stir in scallions, bell peppers and corn kernels.
2. Heat pan over medium heat. Set out a small dish of oil and fold a half-piece of paper towel into a 2” x 1” rectangle to be used for oiling the pan.
3. Using tongs or chopsticks, dip folded paper towel into oil and brush it onto the pan to very lightly grease. Pan fry hot dogs until warmed through and slightly browned. Set aside. Reduce heat to medium-low and let pan cool off a little.
4. Brush pan again with oil. Pour a thin layer of egg mixture into the pan, swirling to coat evenly. In my 6” x 7” pan, I use 3-4 Tbsp of egg mixture per layer. When the top is still slightly runny but the bottom is cooked enough to roll, place a hot dog about an inch from the far end of the pan and. Using two utensils (e.g. spatulas, tongs, chopsticks) start rolling the egg over and around the hotdog towards you.
5. Once the hot dog is fully rolled, push it back to the far end. Brush oil onto the pan and pour a second thin layer of egg mixture in. Swirl to cover the entire area of the pan not occupied by the rolled up hot dog. Adjust heat between low and medium as needed so the egg doesn’t cook too quickly. Again, cook the egg mixture to the point that it still looks runny on the top but the bottom has cooked enough to allow rolling. Roll hot dog towards you again, pulling the second egg layer over and around as you roll.
6. Repeat step 5 one more time with a third egg layer. Once rolled, cook the finished hot dog omelette about five seconds more to ensure it is cooked through.
7. Optional step: roll the warm omelette inside a parchment and/or bamboo mat and very gently shape with hands into a uniformly-rounded tube. Allow it to cool a few minutes before unwrapping.
8. Serve hot dog rolled omelettes with your choice of sauces.
Like Sonia’s hot dog rolled omelette recipe? Try her Japanese fruit sandos next!