Japanese Tamago Sushi Omelet
This is an easy family project
- mixing bowl
- Spatula, or chopsticks for rolling the omelet
- Frying pan (square Japanese frying pan or small round pan)
- 4 Eggs
- 1 tsp Soy sauce
- 1-2 Tbsp Mirin rice wine, Sake, or Maple Syrup
- Butter or oil
- 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.
If you have any questions, please contact me at email@example.com
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