I love Japanese food. Tamagoyaki or rolled omelet is the Japanese's omelet; it is sweetish and good. Most importantly, it has swirls and twirls! I never thought I would end up with egg as my post for this week's theme. My first inclination was pasta, then candy and then chocolate icing that would swirl and twirl. But when I came across this recipe at the Rasa Malaysia website, I thought this would be an opportunity to make something new.
Without a tamagoyaki pan (square pan), this is difficult to do because the rolling of the omelet takes place inside the pan! I didn't have a tamagoyaki pan so I just made do. Carefully struggled to roll it and cut off the edges afterwards. Fortunately, I have a sushi mat where you leave the rolled omelet to stand for a few minutes. So there! Tamagoyaki for breakfast!
"Ingredients:
3 tablespoon dashi stock or the same amount of water and a pinch of dashi-no-moto
2 tablespoons mirin
1 tablespoon caster (superfine) sugar
1 teaspoon soy sauce
1 teaspoon salt
6 large (US extra large) eggs, beaten
Vegetable oil
Method:
Mix the dashi stock or water with dashi-no-moto with mirin, sugar, soy sauce, and salt. Add to the beaten eggs and stir well. Heat the omelet pan over medium heat. Soak a paper towel in a little oil and wipe the pan to grease it.
Pour in some egg mixture and tilt the pan to coat evently. When the omelet starts to set, roll it up towards you using a pair of chopsticks or a spatula. Keeping the rolled omelet in the pan and push it back to the farthest side from you. Oil the empty part of the pan with the paper towel again. Again, pour in some egg mixture into the empty side, lift up the first roll with chopsticks and let the egg mixture runs underneath. When it looks half set, roll the omelet around the first roll to make a single roll with many layers. Repeat the process until all egg mixture is used up.
Move the roll gently onto a sushi rolling mat covered with a clear sheet of plastic wrap. Roll the omelet firmly into the mat and leave to stand rolled for 5 minutes. Cut the rolled omelet into 1 inch slices crossways." (Rasa Malaysia)
