Japanese Omelette

There are two types of omelette are used widely to make sushi.

Think Japanese Omelette[Tamagoyaki or Dashi Maki Tamago]

Some sushi connoisseurs suggest that you begin your meal with a piece of hand-formed sushi topped with thick Japanese omelette in order to test a sushi shop's rice and vinegar mix.The omelette is slightly sweet in flavour and succulently moist.It is best to use a square Japanese omelette but you can use a round pan and trim the round ends off the omelette. Many Japanese food lover also prefer to add some dashi stock into the egg mixture to give an extra flavour.But this will makes for very thin layers and some more patience requested as it is very delicate to form,.Once prepared, it keeps for a day wrapped in cling-film and refrigerated.

1.Except the oil,combine the eggs and all the remaining ingredients in a mixing bowl.
2.Heat the oil in a tamago pan at medium heat(if you are the beginner, keep the heat at low to start);Do not put too much oil,just evenly coated the pan, wipe away excess oil with a piece of folded kitchen paper.
3.Drop a small amount of egg mixture into the pan to test the temperature.If it sizzles, the pan is hot enough.Carefully add a ladle of the mixture into the pan to create a thin layer.
4.Cook gently until the surface begins to set and the edges begin to crisp.
5.Carefully fold the omelette layer towards you in quarter section using either chopsticks or a spatular. Shape the omelette roll by gently pushing it against the side of the pan
6..Push the folded omelette back up to the top of the pan.
7.Add a little more oil to the exposed surface of the pan and another ladle of egg mixture.
8. Repeat the rolling process until all egg mixture is finished,and set aside to cool before cutting.

Thin Japanese Omelette [Usuyaki Tamago]

This is a paper-thin omelette which are often folded and stuffed with rice to make Temari Sushi or thinly sliced to make kinshi tamago ( also called Japanese egg crepes ),and used as topping to garnish scattered sushi.This should make two to three omelettes, using an omelette pan about 18cm in size.

1.Slightly beat the eggs with a whisk in a big bowl,and then add the dissolved corn flour,sugar and salt.
2.Pour the egg batter through a fine mesh sieve at least one time to ger rid of any lumps and get a silky texture.
3.Heat the oil in a non-stick pan over a medium heat.Wrap away the excess oil and keep a thin layer.
4.Pour a little amount of omelette mixture into the pan and quickly swirl it around by titling the pan in all directions unit it coats the base of the pan evenly.
5.When the edges of omelette are dry and the middle begins to set, loose up the edges with a spatula and turn it over to cook the other side.Do not allow the omelette to crisp or overcook-it should remain a golden yellow colour.
6.Flip the omelette out onto  an upturned bamboo strainer or a plate lined with  kitchen paper while you repeat the proces to make more omelettes.
7.Either cut the round edges off the omeletts for omelette parcels or roll up and cut into fine shreds.