Ingredients (serves 4)
- 6 eggs
- 2 tablespoons sake
- 3 tablespoons maple syrup
- 1/2 teaspoon salt
- oil as needed
- grated daikon radish as needed
- Beat the eggs, then add the sake, maple syrup and salt. If you use four longer chopsticks, the mixture comes out quite nicely.
- Heat the frying pan, then add the oil. Add the egg mixture in five to six stages, to make a fluffy omelette.
- Garnish with grated daikon and serve.
“I make it in a small frying pan on purpose.”
Of course, you could also make it in a square pan for making omelettes with dashi. But, “It’s best to make it in a small, round frying pan. When one layer of the egg is done, you pour in another layer, just as you normally would. The inside is layered, but it isn’t very firm, even a little soft. It’s very cute.” Out comes an incredibly happy looking omelette.
Recipe developed by Ms Yoko, Tokyo Japan
Source: Fédération des producteurs acéricoles du Québec