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8 asparagus spears, 4 eggs, 1/2T oil, 1 cup of water, some salt.

1T water, 1 T mirin, 1T soy sauce.


1. Beat eggs; Whisk; Add seasonings; Whisk well.
2. Rinse asparagus; Trim off the tough end.
3. Add 1 cup of water to a skillet; Bring to the boil over a high heat; Add some salt; Turn to a low heat; Arrange the asparagus in the skillet; Simmer over a low heat till tender; Turn off the heat; Remove; Cool.
4. Heat a non-stick skillet over a high heat; Add 1/2T oil and heat over a high heat; Turn to a low heat; Pour the egg mixture from the step 1 into the skillet;
Cook till the top is just set; Arrange the asparagus in lines at onne end of the skillet; Shake the skillet to loosen the omelet; Tip the skillet away; Roll up the omelet, starting at the asparagus end; Folding the omelet over and keep rolling up like jelly roll by chopsticks; Turn off the heat.
5. Arrange a sheet of cling film on the rolling mat; Tip the omelet from the step 4 out onto the cling film; Roll it up in the mat to help set; Cool; Remove the roll from the mat; Cut into pieces with a wet and sharp knife; Arrange on a serving plate.