This is an omelette that is prepared for a variety of Japanese dishes, not least the sushi. It is prepared in an instant and it's really really good! The only problem might be to retrieve the broth of seaweed and katsuobushi (the same that is used to make miso soup), but is rather essential because the flavor is given almost all the broth! In any case, international food stores found in both ready to freeze-dried ... it is not impossible in fact.
Ingredients 6 eggs 60ml
konbu seaweed broth and katsuobushi
2 teaspoons sugar 1 teaspoon salt Preparation
basic
Heat the broth in a saucepan and let us dissolve salt and sugar , never boil it. Let cool.
Beat the eggs with chopsticks (with chopsticks do not make foam, which must be avoided) and add the cooled broth, mixing thoroughly.
procedure
Lightly oil a frying pan and pour a portion of eggs sufficient to make a thin crepe. Once that is cooked roll it up and let herself in a corner of the pan. Lightly oil the pan again and paid another dose of eggs. Once cooked the second crack, play the first second and rewind it over one another, putting it at one end of the pan. Keep going until you finish the beaten eggs. Eventually you will get a 'swivel crepe omelet' rather compact and is held together by herself.
Sliced \u200b\u200bcrosswise with a height of half an inch is perfect for the nigiri !
V.
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