Ingredients with Measurements:
- 4 large eggs
- 1 tablespoon of shottsuru (Japanese fish sauce)
- 1 tablespoon of water
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Non-stick frying pan
- Whisk or fork
- Spatula
Step-by-step instructions:
1. Crack the eggs into a bowl and whisk them together until they are well beaten.
2. Add the shottsuru, water, salt, and pepper to the bowl and whisk again until everything is well combined.
3. Heat the vegetable oil in a non-stick frying pan over medium heat.
4. Pour the egg mixture into the pan and let it cook for about 2-3 minutes or until the bottom is set.
5. Use a spatula to gently lift the edges of the omelette and let the uncooked egg flow underneath.
6. Once the top of the omelette is almost set, fold it in half with the spatula.
7. Cook for another 1-2 minutes or until the omelette is cooked through.
8. Slide the omelette onto a plate and serve.
Time:
Preparation time: 5 minutes
Cooking time: 5-7 minutes
Temperature:
Medium heat
Serving size:
2 servings
Nutritional information:
Calories per serving: 170
Total fat: 13g
Saturated fat: 3g
Cholesterol: 340mg
Sodium: 570mg
Total carbohydrates: 1g
Protein: 12g
Substitutions for ingredients:
- Shottsuru can be substituted with soy sauce or Worcestershire sauce.
- Vegetable oil can be substituted with any other neutral-flavored oil.
Variations:
- Add chopped vegetables such as onions, bell peppers, or mushrooms to the egg mixture before cooking.
- Add cooked bacon or ham to the omelette before folding it in half.
Tips and tricks:
- Use a non-stick frying pan to prevent the omelette from sticking.
- Be gentle when lifting the edges of the omelette to prevent it from tearing.
- Add a splash of milk or cream to the egg mixture for a creamier texture.
Storage instructions:
Leftover omelette can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the omelette in the microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve the omelette on a plate with a sprinkle of chopped herbs such as parsley or chives.
Garnishes:
Garnish the omelette with a sprinkle of grated cheese or a dollop of sour cream.
Pairings:
Serve the omelette with a side of toast or a salad.
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing
- Roasted potatoes
- Sautéed spinach
Troubleshooting advice:
- If the omelette sticks to the pan, use a spatula to gently loosen it from the bottom.
- If the omelette is too dry, add a splash of milk or cream to the egg mixture before cooking.
Food safety advice:
- Make sure to cook the omelette until it is fully cooked through to prevent any risk of foodborne illness.
Food history:
Shottsuru is a traditional Japanese fish sauce made from fermented fish and salt. It has been used in Japanese cuisine for centuries and is commonly used in dishes such as soups, stews, and marinades.
Flavor profiles:
The shottsuru adds a salty and savory flavor to the omelette, while the eggs provide a rich and creamy texture.
Serving suggestions:
Serve the omelette for breakfast or brunch alongside a cup of coffee or tea.
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Region: Japanese