Elizabeth Andoh

Paper-Thin Omelet

Usutamago Yaki

Preparation info
  • Makes

    4-5

    large ( 8 inch ) circles
    • Difficulty

      Easy

Appears in
An Ocean of Flavor: The Japanese Way with Fish and Seafood
An Ocean of Flavor

By Elizabeth Andoh

Published 1988

  • About

This basic recipe makes crepe-like sheets which the Japanese use in a variety of ways: several recipes in this book call for them. Learning how to flip the omelet with a single chopstick may take a few tries, but once you’ve mastered the technique, you’ll find it a marvelous and useful skill.

Ingredients

  • 3-4 extra-large eggs
  • 1 tablespoon saké (Japanese rice wine)
  • 1 teaspoon

Method

  1. Break the eggs into a bowl and season them with the rice wine, sugar, and salt. Beat to mix thoroughly, but try not to incorporate air as you do this. Pour the egg mixture through a mesh strainer to ensure a smooth yellow mixture.
  2. If you want to strengthen the paper-thin omelet (for use in Golden Purse Sushi,, for examp