Japanese omelette pans and special cooking plates

Recipe from Tamagoyaki, the recipe of Japanese omelette:

- In a salad bowl, beat the eggs with the dashi broth, soy sauce and mirin.

- Heat oil in Japanese omelette pan

- Pour a small amount of beaten egg into a thin pancake.

- Cook until the pancake is slightly golden, then roll to the opposite edge of the pan.

- Pour in a new amount of beaten egg by lifting the foreground to sink the egg underneath.

- Let the egg be taken, then roll the first roll on the new crepe to form a cylinder.

- Repeat until the beaten egg is exhausted, giving you a rectangular or cylindrical omelet depending on the shape of your pan.

- Lightly brown the omelette on all sides over medium heat.

Then place the omelette on a maki mat, close the mat on the omelette and press slightly to give it a rectangular shape.

This Japanese omelet is prepared by superimposing thin layers of egg to form a roll. This classic Japanese cuisine is also used in sushi and bento. You can cut the omelette into strips to garnish with sushi or chirashi, or in sticks for maki.