Omurice in Kyoto

Eeeew, all the other examples are gross. An omelet made with rice and coated with catsup. Every time I make an omelet stuffed with something I feel the spirits of French chefs looking upon me with distain. Like a burrito with egg as the tortilla. But on the other hand, shut up, and quit haunting my kitchen. And Japanese do the same thing as I do, stuff the heck out of them.

This woman has some mad skills.

Japanese omelet is made with a rectangular pan. The pans are all rated poorly on Amazon except for the heavy copper one with tin lining. Also, people rate them down for the stupidest reasons, like, "I had an allergic reaction to something in the plastic bag when I opened it." 

I made this a couple of times last week using a round pan and it worked fine. And with the sauce, oh boy, did they ever taste good. I wrapped them in nori and scarfed them right up. Mine were too delicate and tended to fall apart. I don't know why I avoided this for so long.

You mix mirin or sugar and standard dashi with the egg. French chefs do not beat eggs with a whisk for scrambled eggs. It's too severe. The whisk breaks the proteins and makes the cooked eggs noticeably tougher in side-by-side comparison.

There are videos of Japanese cooks using half a dozen of these pans.

For sushi, the omelet is pressed in sushi rolling mat to make it more squared. Then cut into segments.

Being Japanese, they must take this idea to an extreme and automate the whole enterprise for volume. 

Tamogoyaki machine.