Usuyaki Tamago (Japanese thin omelette sheet)
Published on 29/03/2017 | By MatchaGreen |
- Prep Time
- Cook Time
- 2 usuyaki tamago (15cm square)
- 1 egg
- 1/4 tsp sugar
- A pinch of salt
- 1/8 tsp potato starch
- 1/2 tsp water
- cooking oil
- Mix the egg, salt and sugar in a small bowl with the fork. Never whisk, just mix well.
- 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.
- 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.
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