Shirasu Japanese Omelet recipe - ingredients, nutrition and when to eat it
This Japanese side dish is a thick omelet made by folding tiny whitebait into beaten eggs.
This Japanese side dish is a thick omelet made by folding tiny whitebait into beaten eggs. The soft flavor of the eggs pairs with the whitebait’s savory saltiness, making it a nice accompaniment to rice or an easy packed lunch.
Japanese · 12 minutes to cook
Tips: If the whitebait tastes salty, put it in a sieve and shake it lightly, or briefly pour hot water over it, then pat it dry.
Tips: Instead of pouring in all the egg at once, add it in several thin layers so it cooks evenly inside and is easier to roll.
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Ingredients (1 serving)
- Egg — 2 pc
- Tiny dried anchovies — 1 Tbsp
- Dashi stock — 1 Tbsp
- Mirin — 1 tsp
- Cooking oil — 1 tsp