Sep 17, 2008
Tamago
- 4 large eggs
- 1 tbsp chicken stock
- 1 tsp sake
- 1/4 tsp sugar
- 1 tsp soy sauce
- 1/4 tsp salt
- 1 tsp canola oil
- 2 tbsp grated daikon
- Whisk the eggs with the chicken stock, sake, sugar, soy sauce, and salt.
- Heat the canola oil in a large skillet.
- Pour in the egg mixture and cook on medium low heat until almost completely firm, but still a little bit runny on top. (Or to taste).
- Roll up.
- Cut in half. Serve topped with the daikon.
a very yummy dinner omelet