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Thick Sweet Omelet
Atsu Yaki Tamago
Preparation info
- Serves
4–5
. - Difficulty
Medium
Appears in
Published 1986
This is a favorite picnic lunch with Japanese children and a most welcome side dish in an adult meal, too, when garnished with sharp, crisp grated radish. As this omelet is quite sweet, served cold, and looks somewhat like marble cake, you may want to serve it as a dessert for a Western meal.
Ingredients
Method
In a small saucepan, combine the basic stock, sugar, soy sauce, rice wine and salt and heat, stirring, until the sugar and salt have dissolved. Let the sweet stock cool to room temperature.
In a bowl, beat the eggs well, but try not to incorporate any air as you do so. Pour in the sweet stock and stir to blend together.
Traditionally, this omelet is made in a rectangular pan cal