http://youtu.be/Uu5zGHjRaMoI've sort of obsessed with this technique ever since I saw this YouTube video. Can anyone tell
Me how this technique differs from the French technique(my reference is how pepin cooks it on YouTube), it seems that the technique is white similar apart from after the omelette is folded onto itself(at this point pepin serves), the Japanese chef begins tossing it to roll it and cook the liquid egg into a pouch. I tried this and it is quite difficult because the center of the egg is still liquid and the jerking action to roll the omelette causes the exterior to kind of shear apart
