Japanese Thin Omelettes
This and the following recipe are from my notes during classes taken with Elizabeth Andoh. For more details on these recipes, see her cookbook entitled "Washoku". This recipe makes about 5 sheets.
  • 3 eggs
  • 3 tablespoons sea stock (recipe follows)
  • ½ teaspoon sugar
  • ¼ teaspoon salt
  • Vegetable oil for seasoning the pan
  1. Mix the three eggs (with any chalaza removed) with the sea stock, sugar, and salt.
  2. Heat the omelette pan over medium heat. Brush the pan with paper toweling soaked in vegetable oil (or use a pastry brush) to lightly coat. Test the pan with a drop of egg mixture. The drop should “jump” from the pan.
  3. Add in ¼-cup of the egg mixture to the pan and tilt to coat all corners of the pan evenly. Let the egg cook briefly over the medium heat until the egg pulls away from the side of the pan slightly. Some bubbles may form on the surface of the omelette.
  4. Remove the pan from the heat by tilting upwards. Release any egg from the sides of the pan and slide a chopstick underneath the egg, twirling until you are all the way across the omelette and about two-thirds down towards the end of the pan. Lift the chopstick up to hold the omelette away from the pan. Tilting the pan away from you, gently lower the omelette back into the pan on its opposite side. (If this sounds at all complicated, it’s not -- just try it and it will make sense).
  5. Let the omelette cook only about 30 seconds and then flip it out of the pan.
Basic Sea Stock 15-20 inches kombu 4-1/2 cups cold water ½ cup bonito flakes Add the kombu to the water in a medium saucepan. Let it soak for about 15 minutes. Put the pot over medium heat, heat just until just at a simmer. Add in the bonito flakes. Strain the stock through a fine mesh strainer or coffee filter paper within 3 to 4 minutes after adding in the bonito. Discard the solids but save the kombu for other uses. Makes about 1 quart.
Recipe by Within The Wild at http://withinthewild.com/2011/08/japanese-thin-omelettes/