Sushi Eggs

Growing up, we used a square pan so you wouldn't get those random round scraps. The technique to making these is a cross between an omelet and a pancake.
1 tsp Mirin (if there's none around, you can also use a little rice vinegar and sugar)
3 eggs
1-2 tsp Soy Sauce
1/2 tsp Sesame Seed oil
1 tsp water
Lightly oil a non stick pan and heat on medium heat. When warmed, add enough egg to cover the pan, plus maybe 0.5 cm thick. Let it cook until the tops of the egg layer is almost cooked, then carefully flip with a spatula.

The eggs should be solidly done. Be careful because while hot, it'll break easily. Transfer to a cutting board and allow to cool. Then, gently roll from one edge. Cut.

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