Recipe

Ingredients (serves 2)

- 3 eggs
- 1 teaspoon Mirin (sweet rice-based alcohol)
- 1 teaspoon dashi (dried fish powder)
- 1/2 glass soy sauce + 1 teaspoon for drizzling
- Sunflower oil to coat the pan
- Butter

Instructions

Combine the Mirin, dashi and soy sauce in a mixing bowl. Break the eggs, and add them to the mixture. Beat well until liquid.

Pour the soy sauce into a saucepan and reduce to a syrupy consistency.

Make the omelette very thin, like a crêpe. Assemble by rolling 3 omelette-crêpes to form a layered omelette roll.

Heat the sunflower oil in a pan. Pour a ladleful of the egg mixture into the pan and spread in a thin layer over the pan surface, like a crêpe. Once cooked (the omelette should not be allowed to turn golden), roll it directly in the pan. Then move the roll to one side of the pan to form a barrier. Pour another ladleful into the pan, and spread the omelette over most of it, without crossing the barrier. Once it is cooked, roll the first omelette roll onto the new omelette. Repeat a third time.

Add a small knob of butter to the soy sauce reduction and stir.

Carefully place the roll onto a paper towel. Cut four diagonal pieces and place them on two nice plates. Drizzle soy sauce around the omelette rolls and top with dill sprigs.

Pairing Domain: Cloudy Bay Country: New Zealand Region: Marlborough Varietal: Sauvignon blanc Year: 2006 The omelette's soft texture and sea flavours need a fresh, nervy wine to balance the saltiness of the doshi and soy sauce. The Cloudy Bay sauvignon blanc from the rich 2006 vintage is a fresh wine with a base of candied citrus zest (grapefruit, lemon). It is long in mouth and ends in basil and mint notes that enhance the Japanese Omelette's marine taste. An alternative pairing would be a Loire Valley sauvignon (Sancerre, Pouilly fumée) or a German riesling.