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Method:
Beat eggs until well mixed.
Dissolve sugar and salt in the dashi, stir in soy sauce, then mix with
beaten eggs. Heat omelet pan and grease with a few drops of oil.
Pour in a third of the egg mixture and tilt pan so it covers entire
surface. Cook on low heat (omelet must not brown) until it is
set, then roll the omelet away from you. When omelet is
completely rolled up, lightly grease pan again, slide omelet towards
you and grease that part of the pan where omelet was. Pour in
half the remaining mixture and lift the egg roll so the uncooked egg
can cover the base of pan. Cook as before and roll again, this
time rolling the first omelet within the second one. Repeat as
before, using the remaining beaten egg. Turn the omelet on to a
sudare (bamboo mat) or a clean cloth and roll the omelet firmly.
Leave it for 10 minutes, then remove mat and cut the rolled egg into
thick slices. Serve garnished with parsley.
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