Gastronomixs

Japanese omelette

Usuyaki tamago, a thin omelette as prepared in Japan, where they are traditionally made in a special square pan and then rolled or folded up. This preparation method for eggs is also used for sushi, but these little omelets can also be filled with sushi rice and rolled up. In this recipe, we roll the omelette up tightly to create a very decorative and tasty egg dish that can be served either hot or cold.

Japanese omeletteEnlarge

Ingredients

6

 

eggs

6

 

egg yolks

1

tbsp

corn starch

As needed:

 

salt

As needed:

 

oil

Preparation method

Serving suggestions

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