Japanese omelette

Mains, Risotto, Pasta and Rice

An easy to make, sweet omelette that will spice up any sushi night!


Recipe for 4 persons


5 Unit(s)
50 Ml
Cream 35%


5 Gr
120 Gr
60 Ml
Cold water
60 Ml
60 Ml

Preparation time: 60 min

Preheat your four at 300 °F

  • Seasoning

    In a mixing bowl, combine all of the ingredients and then with a whisk, mix until the salt and sugar are fully dissolved. Set aside in the fridge. Make sure nothing boils.

  • Omelette

    In a mixing bowl, place the eggs and whisk lightly to get the smallest amount of foam possible. Add a table spoon of the seasoning mix and then whisk vigorously.  

    In a mold, ideally rectangular and silicone, pour the egg mix to a thickness of 1 cm and then cook in a steam bath for roughly 30 minutes or until cooked through, at 300F.

    Remove the omelette from the heat and then transfer to the fridge or freezer for 20-30 minutes to make it easier to remove from the mold.

    Cut into the desired shape and size.

You can use this for sushis or for makis!

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