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Easy family project

Ingredients:

4 eggs

1 teaspoon of soy sauce

1-2 tablespoons of Mirin (rice wine), Sake, or Maple Syrup

Butter or oil

Cooking Utensils:

Mixing bowl, spatula, or chopsticks for rolling the omelet

frying pan (square Japanese frying pan or small round pan)


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Let the eggs sit at room temperature for 20-30 minutes because warmer eggs whip up to a greater volume. Cold eggs hitting a hot pan will produce a tough omelet. Do not salt the raw eggs as that will toughen them, too.

Mix the eggs with soy sauce and Mirin, or Sake or Maple syrup.

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Get the frying pan hot and add little butter or oil. When the pan is hot, pour or ladle in a thin layer of the egg mixture. Regulate the temperature (probably to medium heat), so the eggs are cooking but not burning.

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When the edges looked cooked but not too brown, gently lift the omelet with a spatula and roll it to one end. Add more oil or butter all over the pan, making sure that even under the rolled-up omelet, there is grease added.

If you have any questions, please contact me at mborn@kckpl.org

Magda Born

Community Services Librarian

Kansas City, Kansas Public Library

625 Minnesota Ave.

Kansas City, KS 66101

913-295-8250 ext 1103

Japanese Tamago Sushi Omelet

Magda Born
Print Recipe
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Servings 1

Equipment

  • 1 mixing bowl
  • 1 spatula or chopsticks
  • 1 frying pan square or small round

Ingredients
  

  • 4 eggs
  • 1-2 tbs mirin (rice wine), sake, or maple syrup
  • 1 tsp soy sauce
  • butter or oil

Instructions
 

  • Let the eggs sit at room temperature for 20-30 minutes because warmer eggs whip up to a greater volume. Cold eggs hitting a hot pan will produce a tough omelet. Do not salt the raw eggs as that will toughen them, too.
  • Mix the eggs with soy sauce and Mirin, or Sake or Maple syrup.
  • Get the frying pan hot and add little butter or oil. When the pan is hot, pour or ladle in a thin layer of the egg mixture. Regulate the temperature (probably to medium heat), so the eggs are cooking but not burning.
  • When the edges looked cooked but not too brown, gently lift the omelet with a spatula and roll it to one end. Add more oil or butter all over the pan, making sure that even under the rolled-up omelet, there is grease added.