Tamagoyaki Sushi Omelette
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 6 egg (s)
- 50 ml Dashi, see my recipe in the DB, or Dashi granules
- water
- 1 tablespoon sake
- 1 teaspoon mirin
- 1 tablespoon soy sauce, good quality
- 20 g suar
- 1 pinch (s) salt
- 2 tablespoons oil
Print Recipe
Pin Recipe Instructions
- Boil dashi, sake, mirin and sugar once for 1 minute so that everything mixes better and the alcohol evaporates, then allow to cool. Beat the eggs with a little salt and the soy sauce until frothy, then mix the dashi mixture, which has cooled down in the meantime, with it.
- Now you need a rectangular Japanese pan, but you can also try to make a Japanese omelette in round pans. You could later cut everything into a large rectangle and use the cut edges for something else.
- Spread some oil in the pan and add about 1/4 of the egg mixture. If it stalls on the floor, fold a quarter of the surface from the outside in, practically folding it like a piece of paper for a letter. Then fold the 2nd and 3rd quarter over the next one again. Now distribute some oil again on the exposed bottom of the pan and fill it thinly with the egg mixture. Fold this, starting with the already folded egg mass, in the same way as before. Repeat these two steps two more times until the egg mixture is used up. This creates a relatively increased role. Let the roll slide onto a board, degrease the outside with kitchen paper and cut into evenly approx. 1-2 cm thick slices.
- Either eat it immediately or use it for nigiri sushi at room temperature. The omelette tastes good on its own, even when cooled. You can add it straight to a mixed sushi platter without rice.
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