Japanese omelette with sugar

Japanese omelette with sugar

By
From
Sushi Slim
Serves
6
Photographer
Lisa Linder

When sugar is added to the omelette, it is usually used to top or fill sushi; whereas the sugar-free version is used in hot food. Obviously, children prefer the version with sugar!

A Japanese omelette is denser than the Western type and is cut into slices to be chilled for up to three days, or wrapped and frozen, or eaten straight away, as desired.

Ingredients

Quantity Ingredient
1 1/2 teaspoons cornflour
6 free-range eggs
1 teaspoon salt
1 tablespoon sesame oil, (optional)
1/2 teaspoon bonito flakes, dissolved in a little water
1 teaspoon soy sauce
1 1/2 tablespoons caster sugar

Method

  1. Dissolve the cornflour in 7 tablespoons of water in a large bowl. Beat in the eggs with the salt. bonito flakes, soy sauce and sugar.
  2. Add the sesame oil to a frying pan over a medium heat. (If you use a non-stick pan you won’t need the oil.)
  3. Add one ladle’s worth of egg mixture to the pan, tilting it until the base is completely covered. Cook until the egg mixture is just about to set.
  4. Fold the egg over on itself three times in 6 cm folds. Keep the omelette in the pan, and ladle more egg into the newly made space, lifting the first omelette with a spatula to allow the raw egg to flow underneath.
  5. Once the new egg mixture ia about to set, fold three times again, encasing the first omelette, creating a layered effect. Repeat until the egg mixture has been used up. Serve, or divide into 6, wrap and freeze separately.

Note:

  • 872 kcal in total, 145 kcal per serving.
Tags:
Suzu
Japanese
sushi
Makiko Sano
London
fish
health
healthy
diet
nutritional
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