Sweet egg omelette

Sweet egg omelette

From
Izakaya
Serves
4
Photographer
Chris Chen

Ingredients

Quantity Ingredient
4 eggs, lightly beaten
2 tablespoons dashi stock
2 tablespoons japanese soy sauce
2 teaspoons mirin
1 teaspoon caster sugar
oil, for frying
nori, cut into 4 x 1 cm stipes
salmon roe or pickled ginger, to serve

Method

  1. Place the eggs in a bowl with the dashi stock, soy sauce, mirin and sugar. Whisk well to combine.
  2. Brush a small non-stick frying pan with the oil and place over medium heat. Pour one-third of the egg mixture into the pan and swirl to coat the base. Cook for 1–2 minutes, or until nearly cooked. Run a spatula around the edge of the pan to loosen, then gently roll up the omelette and remove from the pan.
  3. Repeat the above procedure to make two more omelettes with the remaining mixture.
  4. Transfer the omelettes one at a time to a bamboo sushi mat and roll tightly. Trim the edges and cut into four pieces. Wrap a strip of nori around each roll and top with the salmon roe or pickled ginger.
Tags:
Izakaya
Japan
Japanese
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
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