Name: Paper-Thin Omelet (Usutamago Yaki)
Yield: Makes 4-5 large (8-inch) circles or 6-8 small (6-inch) circles
Cuisine: Japanese
Ingredients: 1 teaspoon cornstarch mixed with 1 tablespoon cold water, optional; vegetable oil for seasoning pan, optional; 3-4 extra-large eggs; 1 teaspoon sugar; ⅛ teaspoon salt; 1 tablespoon saké (Japanese rice wine)

Preparation info

Makes
4-5
large ( 8 inch ) circles

Difficulty
Easy

Appears in

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

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.
If you want to strengthen the paper-thin omelet (for use in Golden Purse Sushi,, for examp