These omlettes can be used as part of a sushi dish or served as an accompaniment. The
layers are made by the gradual addition of more omlette as you cook.
Prep: 5 minutes
Cook: 10 minutes
1/2 tbsp water
1 tbsp caster sugar
2 tbsp sake
1 tbsp shoyu soy sauce
oil for cooking
Omlette: Beat the eggs with the sugar, sake, water, and soy sauce
until well combined.
To Cook: Pour enough oil to lightly coat the base of a frying pan
(if you have a square one if you have one, if not a round one will do). Place the
pan over a low heat, when it is hot add one third of the egg mixture and coat the
entire pan. Cook the mixture until almost set but not dry. Now fold the omlette away
from you to the opposite side of the pan. Add a little oil to the empty section of
the pan. Now tilt the pan and add another third of the mixture into the pan and left
the other omlette and let the new mixture slide underneath and coat the rest of the
pan with the egg. Roll the new mixture over the cooked omlette. Repeat this process
with the remaining mixture.
To Serve: Allow the omlette to cool and slice it into 2.4sm thick
slices. You can use it in sushi rolls and nigri sushi (hand made sushi) or enjoy it
as a side dish with a little grated daikon and soy sauce.