Serving
(click to enlarge)

Asparagus Raft Omelet
Japan

Serves:
Effort:
Sched:
DoAhead:  
2 to 4  
easy
20 min  
Yes

This savory omelet makes a superb breakfast dish warm and a great snack or hors d'oeuvres dish cold. It's quick to make and takes only moderate attention while cooking. Cooked through, it's far more forgiving than the French omelet and takes refrigeration well so can be made even days in advance.


7
-----
6
1/2
1/2
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2
2
1/2
-----
1/2
oz
---

t
t
---
T
t
T
---
T
Asparagus
-- Egg mix
Eggs
Salt
Soy Sauce
-- Sake mix
Sake (1)
Soy Sauce
Sesame Oil, dark  
--------
Oil
PREP   -   (5 min)
  1. Prep the ASPARAGUS for cooking. If thick you'll probably want to peel the lower part of the shaft. If medium or thin, probably not.
  2. Beat together moderately the EGGS, Salt and Soy Sauce.
  3. Mix together the Sake, Soy Sauce and Sesame Oil.
RUN   -   (15 min)
  1. Cook the Asparagus in boiling water 6 minutes or until just tender. Add just enough cold water to stop it cooking and keep quite warm until needed.
  2. In about a 9-1/2 inch omelet pan, heat the OIL, then pour in 1/2 the Egg Mixture. When it has set a bit on the bottom set the Asparagus Spears into the eggs alternating top to bottom and cutting to length as needed. This can be done off the flame.
  3. Turn the heat down and cook until the eggs are set almost through and hold the asparagus in place. Covering the pan will help by retaining heat on top - but let it still be a little liquid on top or the second layer of egg won't stick.
  4. Turn the omelet over asparagus side down. Now lift with a spatula from one side and then the other, pouring the rest of the Egg Mixture under the omelet.
  5. Let cook over moderate heat until set all the way through. Then lift the omelet again and pour most of the Sake Mix under it. Turn off the heat and pour the rest of the Sake Mix on top.
  6. Turn out best side up, mistake side down, cut as you wish and serve hot or cold.
NOTES:
  1. Sake   Dry sherry can be used if sake isn't available.
  2. Sugar   The pattern recipe included 1 t sugar in the egg mix, but I don't consider this at all needed for Western tastes.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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