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)
- 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.
- Beat together moderately the EGGS, Salt and
Soy Sauce.
- Mix together the Sake, Soy Sauce and Sesame Oil.
RUN - (15 min)
- 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.
- 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.
- 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.
- 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.
- 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.
- Turn out best side up, mistake side down, cut as you wish and serve
hot or cold.
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