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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 omelette 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 (omelette must not
brown) until it is set, then roll the omelette away from you.
When omelette is completely rolled up, lightly grease pan again, slide
omelette towards you and grease that part of the pan where omelette
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 omelette within the second
one. Repeat as before, using the remaining beaten egg.
Turn the omelette on to a sudare (bamboo mat) or a clean cloth and
roll the omelette 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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