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3 eggs
2 tablespoons dashi or water
½ teaspoon salt
1 teaspoon soy sauce
vegetable oil for frying
Filling:
½ cup finely chopped cooked chicken
2 teaspoons Japanese soy sauce
2 teaspoons mirin or dry sherry
1 teaspoon sugar
1 teaspoon finely grated fresh ginger
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Method:
Beat eggs and add dashi, salt and soy.
Heat omelet pan and grease lightly with a few drops of oil, pour in
the egg and cook until set on the bottom, but liquid on top. Put
chicken filling in a neat line across the omelet and roll the egg
mixture firmly around it, away from you. Turn on to a plate, cut
in two and serve immediately. This chicken omelet may also be
rolled in a bamboo mat (sudare), left until cool and firm, then
unrolled, sliced and served as an hors d'oeuvre.
Filling:
Flavor chicken with soy, mirin, sugar
and juice pressed from the grated ginger.
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