Ingredients:
- Large handful of mixed size, dried Shiitake mushrooms
- 250 ml Dashi fish stock
- 20 grams/ ml Mirin (Japanese rice wine)
- 50 grams/ ml water
- 10 grams corn starch
- 3 large eggs
- Toasted sesame seeds
- 3 egg yolks
- 2 grams/ ¼ tsp salt
- Oil spray
- Sushi grade salmon filet, halved
- 120 grams cooked seasoned white sushi rice
- Fresh chives
- Salmon roe
Equipment:
- Jug (for the Dashi stock)
- Airtight plastic liquid container
- Glass bowls (for ingredients)
- Large metal cooking pot
- Large glass mixing bowl (for the Omelet)
- Metal whisk
- Wooden chopping board
- Miyabi, or similarly sharp chef’s knife
- Large frying pan
- Butter knife
- Spatula
- Two pairs metal tongs
- Teaspoons