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Classic
Cook Books
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page 89
the omelette on the stove. The omelette should be served very hot, and for this
purpose there are special omelette dishes, Chinese and Japanese, the lower part
of which is a hot water holder.
USU TAMAGO YAKI
(Fried Eggs)
One half dozen eggs; one cupful of cooking juice; two tablespoonfuls of syou
sauce.
Beat the eggs with chopsticks, adding the cooking sauce and syou. Mix all well.
Wipe a frying pan with paper soaked with goma-seed oil, and as soon as pan is
well heated, pour in the above mixture and fry over a slow fire.
TAMAGO TOFU
Eggs; cooking juice; syou sauce; horseradish.
Break any required number of eggs and beat with chopsticks. Mix with twice the
amount of cooking juice and one third of syou sauce. Pour
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Classic
Cook Books
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