RECIPE TIME!

Ok so I didnt do a dish on the weekend so I'll be taking a recipe out of my simple japanese cookbook to share.

Tamago (Japanese omelette)

Gently whisk together 6 organtic eggs, 2 teaspoons sugar, 1 teaspoon miring, 1 teaspoon sake and 1/2 teaspoon light soy sauce being careful not to add too much air to the mixture. Strain it into a jug to remove any threads of egg White.

1. Place a square tamago pan over a medium heat and use a brush to grease it lightly with sunflower oil.

2. Pour a quarter of the egg mixture evenly over the base of the pan and cook until the top has just set.

3. Using a spatuala, fold the omelette lengthways four times, trying to keep the roll as neat and tight as possible

4. Remove the cylinder of omelette from the pan and put it to one side on a plate. Lightly oil the pan and pour another quarter of mixture over the base.

5. When the second layer of omelette has set, place the rolled omelette back in the pan and wrap the second layer of omelette around it to create a larger roll. Use the spatula to make it as neat as possible, then remove the omelette from the pan. Repeat with the remaining egg mixture.

6. Place the omelette in a bamboo mat and leave to cool for at least 30 minutes. Use a very sharp knife to cut the omelette into 10 slices. The omelette can be made a day in advance and kept in the fridge overnight, which also makes it easier to cut.

Practice makes perfect so if you don't get it right at first don't worry!!

This recipe is from the book simple japanese with east|west flavours by Silla Bjerrum