Japanese Soufflé Omelet with Uni and Shiso

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. 1

   Separate 8 eggs. Beat yolks with dashi and soy sauce.

2. 2

   Whisk 12 egg whites with cream of tartar until stiff peaks form.

3. 3

   Gently fold the yolks into the whites without deflating.

4. 4

   Heat a non-stick pan with butter and pour in the mixture.

5. 5

   Cover and cook on very low heat for 8 minutes.

6. 6

   Place uni and shiso on one side, fold carefully, and slide onto a plate.