The rolled omelette made in can be used as a topping for "". Some sushi chefs make versions of the omelette using eggs mixed with shrimp paste and grated (a cultivar of the Chinese yam "Dioscorea polystachya"); this thick mixture is not cooked in layers but poured entirely up to the brim of the pan, cooked for perhaps 30 minutes, then flipped so the top and bottom are caramelized to a brown color and the omelette remains yellow and pliable within.