Japan
Japanese Omelette Recipe
Servings |
MetricUS Imperial
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Ingredients
Seasoning
- 4 Tbsp. dashi Japanese stock. A packet is available at the store
- 1 Tbsp. sugar
- 1 tsp. soy sauce
- 1 tsp. mirin cooking wine
- 1 pinch of Salt
Served with
- Grated daikon radish squeezed water out
- soy sauce
Equipment
- Tamagoyaki frying pan or a around 8-9" non-stick frying pan
- Paper towel moistened with oil
- Chopsticks
- Bamboo mat
Ingredients
Seasoning
Served with
Equipment
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Instructions
- Prepare the dashi as per the instructions on the packet.
- Gently mix the eggs in a bowl (Do not over mix).
- In another bowl, combine the seasonings and mix well.
- Pour the seasonings mixture into the egg and whisk gently.
- Strain the egg mixture through a sieve into a measuring cup with a handle.
- Heat the pan over medium high heat, dip a folded paper towel in oil, and apply oil to the pan. Put a little bit of egg mixture to see if the pan is hot.
- When the pan is ready, pour a thin layer of egg mixture in the pan, tilting to cover the bottom of the pan.
- Poke the air bubbles to release the air. After the bottom of the egg has set but still soft on top, start rolling into a log shape from one side to the other.
- Move the rolled omelette to the side where you started to roll, and apply oil to the pan with a paper towel, even under the omelette.
- Repeat for a good six rounds.
- Remove from the pan and place the omelette on the bamboo mat and wrap it up. Shape the egg when it is still hot. Let it stand for 5 minutes.
- Slice the omelette into ½" (1 cm) pieces. Serve with grated daikon and soy sauce.