Thin Japanese omelet

usuyaki tamago

This thin omelet is folded and stuffed with sushi rice, or thinly sliced (known as kinshi tamago or “golden shreds”) and used as a topping for scattered sushi. This should make one large omelet, using a frying pan about 9¹⁄₂in (24cm) in size.

MAKES 1 omelet | PREPARATION TIME 5 minutes

INGREDIENTS

1 tsp cornstarch | 1 egg | 1 egg yolk | 1 tsp salt | 1 tsp vegetable oil

METHOD

1 Dissolve the cornstarch in 1 tbsp of water. Add to a mixing bowl with all the remaining ingredients, except the oil, and mix well. Heat the oil in a pan over medium heat (wipe away excess oil with a piece of folded paper towel), then pour in the egg mixture so that it coats the base of the pan thinly.

2 When the omelet begins to set, pick it up and turn it over with a chopstick or fork to cook the other side. Don’t allow the omelet to crisp or overcook—it should remain a golden yellow color.

3 Remove from the pan and transfer to a plate lined with paper towels. Either cut the round edges off the omelet for omelet parcels, or roll up and cut into fine shreds to use as a topping.