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Japanese omelette (tamagoyaki) |

Risotto, Pasta and Rice

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

Note

You can use this for sushis or for makis!

Ingredients

Recipe for 4 persons

Omelette

5 Unit(s)

Egg

50 Ml

Cream 35%

Seasoning

2 Gr

Salt

30 Gr

Sugar

15 Ml

Cold water

15 Ml

Mirin

15 Ml

Sake

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.