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1
Combine the mirin and shiro-dashi in a bowl and mix in the katakuriko until there are no lumps.
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2
Add the egg, and beat well until well-combined.
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3
Strain through a fine meshed sieve.
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4
It will be even better if you strain it through a cheesecloth.
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5
Moisten and tightly wring out a kitchen towel, fold it and put it next to the stovetop.
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6
Heat oil in frying pan over medium heat.
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7
When the pan is hot, wipe excess oil in the pan with a paper towel.
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8
Put the bottom of the frying pan for a second on the moistened kitche towel to even out the heat.
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9
Put 1 ladleful of the egg mixture in the pan, and tilt the pan to spread it out.
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10
Cook over very low heat as if you're drying out the egg.
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11
When the top is dry, peel the omelette off the pan using a skewer.
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12
Line a sieve with paper towel and transfer the omelet.
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13
Let cool.
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14
The omelets will stick to each other, so don't stack them.
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15
To make kinshi tamago (shredded omelette), discard the crispy bits around the edges, roll it up and slice as thinly as possible
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16
Untangle gently with your hands as if you're fluffing them up.
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17
Adjust the amount of shiro-dashi depending on the brand, since the saltiness varies.
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18
A basic ratio is 1 teaspoon of shiro-dashi to 2 teaspoons of water.
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19
Mirin adds sweetness, so the sugar is optional.
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20
Mirin or sugar make the omelette more likely to burn, so watch the heat carefully.
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21
Situation to avoid No.
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22
1: If you don't completely dissolve the katakuriko, or leave the egg mixture sitting around for too long, you'll get white lumps.
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23
Situation to avoid No.
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24
2: If the frying pan is too hot, the omelette start cooking before it's been spread around the pan and will form lumps.
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25
Situation to avoid No.
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26
3: If the temperature of the pan is too low, the egg mixture won't spread evenly and only the middle will cook, forming lumps.
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27
A recipe using usuyaki tamago:
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28
Another recipe using usuyaki tamago:
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29
A recipe using kinshi tamago:
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30
This is another festive sushi recipe that uses kinshi tamago.
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31
Here's another recipe using kinshi tamago:
