Japanese Soufflé Omelet with Uni and Shiso
An incredibly light and airy whipped egg omelet filled with fresh sea urchin and aromatic shiso leaves, served with a dashi reduction.
Total
40 min
Prep
25 min
Cook
15 min
Serves
4
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Recipe serves 4
Ingredients
- 12 large Eggs
- 0.5 cup Dashi Stock
- 100 g Fresh Uni(optional)
- 8 pieces Shiso Leaves
- 1 tbsp Soy Sauce
- 0.25 tsp Cream of Tartar
Instructions
- 1
Separate 8 eggs. Beat yolks with dashi and soy sauce.
- 2
Whisk 12 egg whites with cream of tartar until stiff peaks form.
- 3
Gently fold the yolks into the whites without deflating.
- 4
Heat a non-stick pan with butter and pour in the mixture.
- 5
Cover and cook on very low heat for 8 minutes.
- 6
Place uni and shiso on one side, fold carefully, and slide onto a plate.
Nutrition per serving
Calories
310
16% of a 2,000 kcal day
| Protein | 24 g |
| Carbohydrate | 4 g |
| Fat | 20 g |
| Fiber | 0 g |
| Sugar | 1 g |
| Sodium | 540 mg |
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