Making a Japanese Omelette

Japanese omelettes offer a symmetrical shape and light texture. They are traditionally made in a 20-cm square pan, and they are rolled as they are fried. If you do not have a pan of this shape, use a round pan and trim the sides of the omelette once cooked. Allow 1 egg and 2 tbsp water for each omelette; the addition of water thins the batter to create light texture. Serve cut into slices or shreds.

1. Brush the pan with a little oil and heat. Pour in half the egg mixture. Tilt the pan to make an even layer. As surface bubbles appear, loosen the edges with a palette knife.

   

2. Roll omelette towards you with chopsticks. Cook until set, about 1 minute. Make another omelette with remaining mixture.