Japanese Cuisine: Omelette Ribbons

The Japanese not only make great tamagoyaki/omelettes but extensively use eggs for decoration, especially sushu and salads.
One such decorations are omelette ribbons.

Here is the basic recipe that could help you with future decoration!

Japanese Omelette ribbons!




-Having beaten the eggs, sieve/filter them through a large piece of gaze (this is the little secret!) into anther bowl as shown on picture above.
Organize yourself so as not to spill egg everywhere. Yse large bowls and plenty of gaze!
No need to season the eggs as the thin size of the ribbons will facilitate the absorption of any environmental seasoning.

-Use a square or rectangular non-stick tamagoyaki frypan.
Pour and spread a small quantity of oil.
Pour the eggs into a thin layer.
Bear in mind that the oil needs not to be sohot or the eggs will “crackle”.
Also bear in mind that not enough egg will ot spread evenly all over the surface of the frypan. Not enough or too much are failure. Practice will soon make you a master!

-One more reason the omelette ought to be thick enough is that, when you turn it over with a long chopstick as shown on above picture, it will not break up.

-Fry both sides.

-Spread the omelette sheet on a working table while you eventuall fry more.

-First cut the sheet into wide strips/bands. Think about the eventual lenght of your ribbons.

-Finally cut across into thin ribbons.

-Enjoy the fun of easy decoration later!

Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef, Spirited Miu Flavor, Wheeling Gourmet, Chef de Plunge, Sushi Nomads, Island Vittles, The French Market Maven

Please check the new postings at:
sake, shochu and sushi,

6 thoughts on “Japanese Cuisine: Omelette Ribbons”

  1. Hmmm… they make something very similar in Italian cooking, strips of omelette that you can put in broth or simmer with tomato sauce (frittata in trippa). Small world!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s