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.
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Ingredients
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6 |
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eggs |
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6 |
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egg yolks |
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1 |
tbsp |
corn starch |
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As needed: |
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salt |
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As needed: |
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oil |
Preparation method
- Whisk the eggs in a bowl.
- Dissolve the corn starch in a little cold water and add to the eggs.
- Season to taste with salt.
- Heat a wide flat skillet and add oil.
- Pour a thin layer of the egg mixture into the pan and fry at low heat so that the omelette will cook but does not turn brown. Just before the top solidifies,
- remove the omelette from the pan and, if necessary, cut to make it square.
- Roll tightly and cut as desired.
Serving suggestions
- As part of an amuse-bouche, e.g. with crème fraîche, salmon caviare, and bacon.
- As a garnish in clear soups.
- As a neatly cut garnish on a rice dish.
- As a component in a sushi assortment.