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Japanese Omelette

Flavors.of.Asia's picture
<p><a href="http://www.flickr.com/photos/jason_hutchens/308507554/">Image Credit</a></p>
Ingredients
  Shredded chinese white radish/Radish 1⁄2 Cup (8 tbs)
  Tofu 4 Ounce (Fresh Bean Curd)
  Eggs 6 , beaten
  Soy sauce 2 Teaspoon
  Sugar 1 Teaspoon
  Mirin/Dry sherry 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Finely chopped cooked chicken/Shrimp / ham 1⁄2 Cup (8 tbs)
  Finely chopped mushrooms/1 can, 3 ounce chopped mushrooms, drained 1⁄2 Cup (8 tbs) (Fresh)
  Cooked peas 1⁄2 Cup (8 tbs)
  Thinly sliced green onion 2 Tablespoon
  Cooking oil 1 Teaspoon
Directions

Place radish in double thickness of cheese cloth or paper toweling and press tightly to extract as much moisture as possible; set aside.
Place tofu in double thickness of cheese cloth or paper toweling; press tightly as above.
Mash tofu with a fork; set aside.
In bowl combine eggs, soy sauce, sugar, mirin or dry sherry, and salt.
Stir in chicken, shrimp, or ham; mushrooms; peas; green onion; and mashed tofu.
Heat an 8x6-inch tamago-yaki nabe (Japanese rectangular omelet pan) or a 10-inch skillet; add cooking oil.
Lift and rotate pan so oil covers bottom of pan in a thin, even layer.
Pour egg mixture into pan.
Cook, covered, over medium-low heat for 12 to 14 minutes or till mixture is just set in center and lightly browned on sides.
Carefully loosen omelet and invert onto serving plate.
Cut into 2 x 1 1/2-inch pieces.
Garnish each serving with a small amount of the shredded radish.
Pass additional soy sauce, if desired.

Recipe Summary

Cuisine: 
Japanese
Course: 
Breakfast

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