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Usuyaki Tamago (thin Japanese omelette)

It is a recurring ingredient in Japanese cuisine, it is very thin pancakes/omelettes. I use it here: [link to recipe]

Vegetarian Japanese Public
Course: Side dish
Preparation time: 5 minutes
Cooking time: 15 minutes
Energy: 62 kcal / serving

Instructions

  • 1.   Beat the eggs in a bowl to make an omelette.
  • 2.   Use a sieve to "filter" the egg, the goal is to make it as liquid and uniform as possible, and to remove the air that entered the mixture when beating the eggs. Repeat this step at least 2 times, at the end it will flow faster.
  • 3.   Use a paper towel to spread oil in a pan; there should not be any visible oil. Repeat this step for each omelette.
  • 4.   The pan should not be too hot, when the egg is poured it should not immediately cook. Pour the omelette to cover the pan like a fairly thin pancake. It cooks slowly, so patience is required.
  • 5.   Flip the pancake, a spatula and chopsticks can be used, be careful as it is fragile (if it breaks, it means it's not thin enough!).
  • 6.   Stack the pancakes and roll them up, then cut them into thin slices.
  • 7.   It can be stored in the refrigerator for up to a week.

Ingredients for servings

  • 2 eggs
  • 1 oil
  • salt (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    62 kcal
    3 %
  • Fat
    4,32 g
    6 %
  • of which saturated
    1,16 g
    6 %
  • Carbohydrates
    0,12 g
    0 %
  • of which sugar
    0,12 g
    0 %
  • Protein
    5,59 g
    11 %
  • Fibers
    0 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.