Washoku by Elizabeth Andoh

Author:Elizabeth Andoh [Andoh, Elizabeth]
Language: eng
Format: epub
ISBN: 978-0-307-81355-8
Publisher: Ten Speed Press
Published: 2012-02-27T16:00:00+00:00

Break the eggs into a bowl and stir lightly to mix the yolks and whites barely. (Japanese like to make this omelet streaked with white.)

If you are making 2 individual omelets successively in a domburi nabé, divide the rice ahead of time between 2 bowls. Combine half each of the stock, soy sauce, sugar, and saké in the pan and place over high heat. When small bubbles appear around the edges of the pan, add half of the chicken and onion, stirring to separate the pieces. Skim away any froth that appears and simmer for 1 minute, or until the chicken turns white.

Pour half of the eggs over the simmering chicken and onion and poach for about 45 seconds, or just until barely set. Holding the upright handle firmly, trace circular motions with your arm to swirl the barely set omelet gently in its poaching liquid (there will be very little liquid left at this point).

Sprinkle with the mitsuba and, while jiggling the pan, slide the finished omelet onto a bowl of hot rice. Cover this first bowl with aluminum foil to keep it piping hot while you make the second omelet and transfer it to a bowl of hot rice. Garnish each bowl with half of the nori, if desired. Serve at once.

If you are making a single omelet in a skillet, divide the rice among 2 or 3 bowls. Combine all the stock, soy sauce, sugar, and saké in an 8-inch nonstick skillet and place over high heat. When small bubbles appear around the edges of the pan, add the chicken and onion, stirring to separate the pieces. Skim away any froth that appears and simmer for 2 minutes, or until the chicken turns white.

Pour all of the eggs over the simmering chicken and onion and poach for a little more than a minute, or until just set but still quite moist. The omelet should easily come away from the edges of the pan, floating on the little liquid left. Carefully rotate the skillet in a circular motion, gently swirling the omelet.

Sprinkle with the mitsuba and then divide the omelet in halves or thirds with a spatula. Jiggling the pan, slide each portion of finished omelet onto a bowl of hot rice. Garnish the bowls with the nori, if desired, dividing evenly. Serve at once.

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