Giant Robot Omelette - Revision history

Jparagons at 05:16, 17 August 2007

2007-08-17T05:16:14Z

Jparagons at 06:46, 15 August 2007

2007-08-15T06:46:45Z

Jparagons: New page: This is an omelette that uses some Japanese flavors. I don't know if this recipe is even remotely traditionally Japanese, but it's tasty and a good way to add variety to your breakfast. ...

2007-08-15T06:43:39Z

New page: This is an omelette that uses some Japanese flavors. I don't know if this recipe is even remotely traditionally Japanese, but it's tasty and a good way to add variety to your breakfast. ...

New page

This is an omelette that uses some Japanese flavors. I don't know if this recipe is even remotely traditionally Japanese, but it's tasty and a good way to add variety to your breakfast.

First, you'll need to make a dashi, a stock (you know, like chicken stock). To make this, get some dried kelp ("kombu", it's seaweed). Soak some in a pot of water (2-3 pieces for every 2 cups of stock you want to make) for 15 minutes, then bring it to a boil over medium heat. When it hits a boil, take it off the heat and let it cool. You can freeze this and then defrost it whenever you want to use it. For added tastiness, toss in some bonito flakes and/or dried shiitake mushrooms before you apply heat. Or you can buy some pre-made stock powder from an asian grocery, if you like death by sodium.

Anyway, when you've got the dashi ready, you'll need some other stuff:

- 4 eggs
- soy sauce
- sake and sugar OR mirin
- rice vinegar (optional)

Crack the four eggs into a bowl (you can leave out most of the yolks if you're worried about the cholesterol), then add a few tablespoons of dashi and soy sauce (about equal portions work, maybe a little more of the dashi), and a little bit of the other stuff. Beat it all thoroughly, then strain it.

Cook it like you would any other omelette (brush a thin layer of cooking oil into a heated frying pan, then pour in the mixture). The cookbook I got this recipe from tells you to fold over the omelette in a special way so that you can cut it into fancy designs, but unless you're entertaining, screw that. If you want to add something, go for some grated or diced radish, tofu, etc.

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 - sake and sugar OR mirin
 - rice vinegar (optional)
-Crack the four eggs into a bowl (you can leave out most of the yolks if you're worried about the cholesterol), then add a few tablespoons of dashi and soy sauce (about equal portions work, maybe a little more of the dashi), and a little bit of the other stuff.  Beat it all thoroughly, then strain it.
+Crack the four eggs into a bowl (you can leave out most of the yolks if you're worried about the cholesterol), then add a few tablespoons of dashi and soy sauce (about equal portions work, maybe a little more of the dashi--maybe 4-5 tbsp total), and a little bit of the other stuff.  Beat it all thoroughly, then strain it.
-Cook it like you would any other omelette (brush a thin layer of cooking oil into a heated frying pan, then pour in the mixture).  The cookbook I got this recipe from tells you to fold over the omelette in a special way so that you can cut it into fancy designs, but unless you're entertaining, screw that.  If you want to add something, go for some grated or diced radish, tofu, etc.
+Cook it like you would any other omelette (brush a thin layer of cooking oil into a heated frying pan, then pour in the mixture).  The cookbook I got this recipe from tells you to fold over the omelette in a special way so that you can cut it into fancy designs, but unless you're entertaining, screw that.  If you want to add something, go for some grated or diced radish, tofu, seaweed, sesame seeds, etc.
 [[Category:Eggs]]
 [[Category:Japanese]]

← Older revision		Revision as of 06:46, 15 August 2007
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	Cook it like you would any other omelette (brush a thin layer of cooking oil into a heated frying pan, then pour in the mixture). The cookbook I got this recipe from tells you to fold over the omelette in a special way so that you can cut it into fancy designs, but unless you're entertaining, screw that. If you want to add something, go for some grated or diced radish, tofu, etc.		Cook it like you would any other omelette (brush a thin layer of cooking oil into a heated frying pan, then pour in the mixture). The cookbook I got this recipe from tells you to fold over the omelette in a special way so that you can cut it into fancy designs, but unless you're entertaining, screw that. If you want to add something, go for some grated or diced radish, tofu, etc.
		+
		+	[[Category:Eggs]]
		+	[[Category:Japanese]]