Rolled Omelette
This is a firmly set, rolled omelette, cut into neat pieces and served cold. The texture should be smooth and soft, not leathery, and the flavour is sweet-savoury. Pickled ginger, sometimes called gari, makes an attractive garnish.
Ingredients
- 8 eggs
- 60ml / 4 tbsp sugar
- 20ml / 4 tsp Japanese soy sauce, plus extra, to serve
- 90ml / 6 tbsp sake or dry white wine vegetable oil, for cooking
- wasabi and pickled ginger, to garnish
Preparation
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- Put the eggs in a large bowl and stir them together, using a pair of chopsticks and a cutting action.
- Mix the sugar with the soy sauce and sake or wine in a small bowl. Lightly stir this mixture into the eggs. Pour half the mixture into another bowl.
- Heat a little oil in a frying pan, then wipe off the excess. Pour a quarter of the mixture from one bowl into the pan, tilting the pan to coat it thinly. When the edge has set, but the middle is moist, roll up the omelette towards you.
- Moisten a paper towel with oil and grease the empty side of the pan. Pour a third of the remaining egg into the pan. Lift the rolled egg up with your chopsticks and let the raw egg run underneath it. When the edge has set, roll up in the opposite direction, tilting the pan away from you.
- Slide the roll towards you, grease the pan and pour in half the remaining mixture, letting the egg run under. When set, insert chopsticks in the side of the rolled omelette, then flip over towards the opposite side. Cook the remainder in the same way. Slide the roll so that its join is underneath. Cook for 10 seconds.
- Slide the roll out on to a bamboo mat and roll up tightly, then press neatly into a rectangular shape. Leave to cool. Cook the second batch in the same way. Slice the cold omelettes into 2.5cm / 1in pieces, arrange on a platter and garnish with a little wasabi and with a pickled ginger flower. Serve with soy sauce.
COOK'S TIP
Wasabi, which can be bought from Asian stores, is a very hot and peppery, bright green paste. Use it sparingly.
Serves 4.