usuyaki tamago

Usuyaki Tamago (Japanese thin omelette sheet)

Published on 29/03/2017 | In By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 215
    • 2 usuyaki tamago (15cm square)

Usuyaki tamago (Japanese thin omelet sheet) 薄焼き卵

usuyaki tamago2

This is paper thin Japanese omelet sheet. We use it in sushi, to wrap other food, cut it into julienne style (kinshi tamago). There are many way to use this thin yellow thin omelette.

chirashizushi

 

 

 

Ingredients

  • 1 egg
  • 1/4 tsp sugar
  • A pinch of salt
  • 1/8 tsp potato starch
  • 1/2 tsp water
  • cooking oil

Instructions

  1. Mix the egg, salt and sugar in a small bowl with the fork. Never whisk, just mix well.
  2. Heat the cooking oil in a non stick frying pan over medium heat and remove the excess oil. To check if the frying pan is hot enough use a drop of egg mix. If it's cooked immediately, it's ready.
  3. Pour half of the egg mix into the frying pan, and spread by moving the frying pan, like making a crêpe. When the edge is starting to dry and its almost cooked in the middle, lift up a part of an edge, flip it and turn it over. Cook a few seconds, and move to a plate. Set a side until use.