| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
|
Ethnic:, Janpanese |
1 |
Servings |
INGREDIENTS
| 5 |
lg |
Eggs |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 1 |
tb |
Mirin (sweetened rice wine) |
| 2 |
tb |
Bonito stock, or chicken broth |
| 2 |
c |
Sushi rice |
| 1 |
|
Sheet nori (seaweed), toasted |
INSTRUCTIONS
1. Break the eggs into a 2-cup measuring cup. With wooden chopsticks, stir,
but NOT beat, the eggs, being careful not to incorporate air into them. Add
the salt, sugar, mirin, and stock. Stir until salt and sugar are dissolved
and the yolks and the whites are well blended.
2. Wipe a 12-inch skillet with nonstick finish with a oil-soaked cloth or
paper towel. Place on low heat for several minutes.
3. When the skillet is well heated, pour in the egg mixture very gently.
You should not hear the eggs sizzle. If you do, the pan is too hot.
4. Cook the eggs on low several minutes, until it begins to set, but still
runny. With a wooden spatula or chopsticks, gently lift one edge of the
omelette and fold over, about 2 inches. Continue cooking and folding over
until a rolled block is formed, 12 inches long and about 2 2/12 inches
wide. Take care that the eggs don't scorch.
5. Take it off the heat and let cool.
6. When cool enough to handle, transfer to a cutting board. Cut off and
discard the edges. Slice crosswise at a slight angle into 1/4-inch slices.
The slices should be rectangles with rounded edges, about 2 1/2x1-inch. Cut
the nori into thin strips, about 3 inches long.
7. Moisten your hands with hand vinegar (a mixture of 1 cup water and 2
tablespoons vinegar). Take a small amount of the sushi rice (about 1 1/2
rounded tablespoons) and cradle it in your right hand at the base of our
fingers. Crimp to form a rctangular block about 2-2 1/2 inches long to
match the egg slices. Place the egg slice on top of the rice block and tie
together with the nori strip.
Recipe by: Lisa Oh (lisa_o@msn.com) Posted to MC-Recipe Digest V1 #584 by
"Elis" <eliskoh@sj.bigger.net> on Apr 21, 1997
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