Large Omelet Proportions for the Pro from The Sushi Experience by Hiroko Shimbo
In the professional sushi kitchen, a larger square tin-coated copper omelet pan, 8½ inches square and 1½ inches deep, is used. The ingredients to make one large omelet are:
Ingredients
- 5½ tablespoons dashi (fish stock)
- 10 large eggs
- ½ teaspoon salt
- 3 tablespoons sugar
- 3½ tablespoons mirin (sweet cooking wine)
- 2 teaspoons shoyu (soy sauce)
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