Large Omelet Proportions for the Pro

Name: Large Omelet Proportions for the Pro
Cuisine: Japanese
Ingredients: 2 teaspoons shoyu (soy sauce); 2 teaspoons shoyu (soy sauce); 10 large eggs; 5½ tablespoons dashi (fish stock); 5½ tablespoons dashi (fish stock); 3½ tablespoons mirin (sweet cooking wine); 3½ tablespoons mirin (sweet cooking wine); 3 tablespoons sugar; ½ teaspoon salt

Preparation info

Difficulty
Easy

Appears in

The Sushi Experience

By Hiroko Shimbo

Published 2006

About

In the professional sushi kitchen, a larger square tin-coated copper omelet pan, 8½ inches square and 1½ inches deep, is used. The ingredients to make one large omelet are:

Ingredients

10 large eggs
5½ tablespoons dashi (fish stock)
3½

Asia
Japan
Fish course
Pescatarian

Ingredients

Method