Japanese Omelet Tomago

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Japanese Omelet Tomago

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For years I would get this at a Japanese restaurant and thought ..this can’t be hard so I went and watch a Japanese chef give me a little demo and I have this one down and I just love it. The key to the texture is to not beat too much air into the egg as you want it more dense than fluffy as you will be creating many layers. Also the sweetness of the Miram and the sugar just takes it another place. Quick note, I use a special Tomago pan but a regular pan will work you will just have to trim off the ends to make it even.
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Japanese Omelet Tomago

On 04/02/2011 (Friday) at 5:13 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/6zob557

Details

  • Prep Time:
    8 min
  • Cook Time:
    17 min
  • Ready Time:
    25 min

Servings

2 servings

Ingredients

  • 3 eggs
  • 1 tablespoon mirin
  • 1 tablespoon sugar
  • 1 tablespoon sugar

Directions

Combine all the ingredients and mix gently, now in a medium hot pan oil the bottom of the pan with either a light coating of canola cooking spray or use a paper towel to oil it up. Now pour 1/3 of the egg mixture into the pan and let coat the bottom, use chop sticks to pop any air bubbles out. Let the egg set and the surface about to firm up and now roll it back like a carpet to the end.

Now push it back to the other side and pour another 1/3 of the egg and when its set roll the first egg over the newly set egg repeat one more time. When the last layer has been rolled up remove carefully and shape with a paper towel to make it look good. Cut into pieces and serve either on rice or on its own….love this!

Benny

Step by step in photos here >>



About Benny
Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.

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bennydoro

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