Easy-to-Make Japanese Omelet
People from all generations love Japanese omelet, but it's difficult to make. The key to the beautiful omelet is to use aluminum foil and plentiful of oil. Apply this technique when making European-style omelet as well.
PREPARATION
- Beat 4 eggs, and add “sake” (rice cooking wine) (1 tablespoon), water (2 tablespoons), and "REGULAR SOY SAUCE" (2 teaspoons) to make the egg mixture. Heat a frying pan well and pour oil (tablespoon). Put the pan over medium heat, and pour the egg mixture in the frying pan all at once.
- When the ridge of the egg mixture starts to harden, scramble the eggs using a spoon, making big spiral movement. Continue scrambling until the eggs become partially cooked. Cook over medium heat.
- Lower the heat, and make a rectangular shape at the center of the frying pan.
- Fold the egg mixture in half, turning it over toward you. Fold it in the same direction again, partially making golden color on the surface of the egg mixture. The shape does not have to be in a perfect rectangle.
- Place the egg mixture on a 30cmx30cm aluminum foil, and cover it completely to create an oval cut end. Once completely cooled, cut with a kitchen knife, without removing it from the aluminum foil. For variation, you can add “mentaiko” (salted walleye pollack roe), simmered "hijiki" (edible brown algae), or "kinpira" (cooked vegetables in sugar and soy sauce) when folding the egg mixture in the pan.
| Cooking Time | 15 |
|---|---|
| Calories (1 serving) | 118 Calories |
| Sodium (1 serving) | 0.2 g |
Ingredients
Egg mixture
4 pcs Eggs
1 tablespoon "Sake" (rice cooking wine)
2 tablespoons Water
1 tablespoon Sugar
2 teaspoons REGULAR SOY SAUCE
1 tablespoon Oil
PREPARATION
- Beat 4 eggs, and add “sake” (rice cooking wine) (1 tablespoon), water (2 tablespoons), and "REGULAR SOY SAUCE" (2 teaspoons) to make the egg mixture. Heat a frying pan well and pour oil (tablespoon). Put the pan over medium heat, and pour the egg mixture in the frying pan all at once.
- When the ridge of the egg mixture starts to harden, scramble the eggs using a spoon, making big spiral movement. Continue scrambling until the eggs become partially cooked. Cook over medium heat.
- Lower the heat, and make a rectangular shape at the center of the frying pan.
- Fold the egg mixture in half, turning it over toward you. Fold it in the same direction again, partially making golden color on the surface of the egg mixture. The shape does not have to be in a perfect rectangle.
- Place the egg mixture on a 30cmx30cm aluminum foil, and cover it completely to create an oval cut end. Once completely cooled, cut with a kitchen knife, without removing it from the aluminum foil. For variation, you can add “mentaiko” (salted walleye pollack roe), simmered "hijiki" (edible brown algae), or "kinpira" (cooked vegetables in sugar and soy sauce) when folding the egg mixture in the pan.
