Sweet Japanese Thin Omelettes
I found the recipe for these omelettes on the "Just Hungry" blog as well as some interesting ways of using them. I've rewritten the recipe posted below to reflect the number of omelettes I made
Inari Sushi Topped with Thin Omelette
Sweet Japanese Thin Omelette (Usuyaki Tamago)
Sweet Japanese Thin Omelettes (Usuyaki Tamago) - makes 4 9-inch omelettes
3 large eggs
3 tbsp water
1 tbsp sugar
1/8th tsp salt
1 tbsp cornstarch, dissolved in 3 tbsp water (optional)*
vegetable oil to oil the pan
* The cornstarch adds extra body to the omelette so that it can be used as a wrap for beggar's purses and shell-shaped sushi.
Beat eggs and water together in a small bowl. Add the sugar and salt and stir until the sugar and salt are dissolved.
In a separate small bowl, whisk together the cornstarch and water until smooth. Add to the egg mixture and beat together to combine. If you want an extra smooth omelette batter, you can sieve your mixture before making your omelettes
Place a cast iron or non-stick frying pan over medium-low heat and when heated, wipe the surface with a paper towel that has been dipped into a bit of vegetable oil. Add about 1/4 cup of the egg mixture and swirl to evenly cover the surface of the frying pan. When the edges of the omelette are dry and start to curl just a bit and the surface of the omelette is still a bit shiny, free the edges and flip the omelette out onto a large plate. Swipe the frying pan surface with the oiled paper towel and repeat until you've used up all the egg mixture.
NOTE: Your pan may gradually get hotter so watch that the bottom of the omelette doesn't brown for a professional omelette quality. Remove the pan from the heat briefly to cool it down if you're making a lot of omelettes at a time. If you don't care that the omelette gets a bit brown, it won't BURN, don't stress. Expert omelette makers may be able to use only about 3 tbsp per omelette for a truly THIN omelette but, as with crepes, I find that 1/4 cup of the mixture is perfect for my pan and I don't rip the omelette when removing it from the pan.
Inari Sushi Topped with Thin Omelette
Sweet Japanese Thin Omelette (Usuyaki Tamago)
Sweet Japanese Thin Omelettes (Usuyaki Tamago) - makes 4 9-inch omelettes
3 large eggs
3 tbsp water
1 tbsp sugar
1/8th tsp salt
1 tbsp cornstarch, dissolved in 3 tbsp water (optional)*
vegetable oil to oil the pan
* The cornstarch adds extra body to the omelette so that it can be used as a wrap for beggar's purses and shell-shaped sushi.
Beat eggs and water together in a small bowl. Add the sugar and salt and stir until the sugar and salt are dissolved.
In a separate small bowl, whisk together the cornstarch and water until smooth. Add to the egg mixture and beat together to combine. If you want an extra smooth omelette batter, you can sieve your mixture before making your omelettes
Place a cast iron or non-stick frying pan over medium-low heat and when heated, wipe the surface with a paper towel that has been dipped into a bit of vegetable oil. Add about 1/4 cup of the egg mixture and swirl to evenly cover the surface of the frying pan. When the edges of the omelette are dry and start to curl just a bit and the surface of the omelette is still a bit shiny, free the edges and flip the omelette out onto a large plate. Swipe the frying pan surface with the oiled paper towel and repeat until you've used up all the egg mixture.
NOTE: Your pan may gradually get hotter so watch that the bottom of the omelette doesn't brown for a professional omelette quality. Remove the pan from the heat briefly to cool it down if you're making a lot of omelettes at a time. If you don't care that the omelette gets a bit brown, it won't BURN, don't stress. Expert omelette makers may be able to use only about 3 tbsp per omelette for a truly THIN omelette but, as with crepes, I find that 1/4 cup of the mixture is perfect for my pan and I don't rip the omelette when removing it from the pan.