Thick Japanese omelette

Tags: Japanese, sushi
7 steps
7-8 eggs   beat refrigerate 8 hours Brush a square frying pan with oil. Pour in one quarter of the egg mixture, spread over base of pan, cook; roll up towards one edge, using chopsticks; repeat until eggs are used up.
2/5 cup dashi stock mix on heat   mix in
1 tablespoon sake
1 tablespoon mirin
2-3 tablespoons sugar stir in
1 teaspoon salt
Dashi stock is a stock made from fish and seaweed. Mirin is a sweet cooking sake; sweet sherry may be substituted.
Refrigerating the egg mixture for so long helps prevent burning.