1914 - Chinese-Japanese Cook Book

Japanese - Shrimp Omelette

DDV CULINARY

Four eggs;
one half cupful of shrimp meat;
one half cupful of syou sauce;
goma-seed oil.

Beat up the eggs with half a cupful of syou.
Have ready about four or five small frying pans.
Wipe pans when hot with paper soaked in goma-seed oil.
Pour into each pan an equal quantity of the egg,
and quickly divide and scatter in the shrimp meat, which has been finely chopped.
Fry all slowly for four minutes.
The Japanese brown both sides at once, by putting some burning charcoal
into a tin plate and laying this on top of 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.