Tamagoyaki Sushi Omelette

Ingredients for 2 servings:

• 6 eggs
• 50 ml Dashi, see my recipe in the DB, or Dashi granules
• n. B. water
• 1 tbsp sake
• 1 tsp mirin
• 1 tbsp soy sauce, good quality
• 20 g sugar
• 1 pinch of salt
• 2 tbsp oil

Instructions

Working time approx. 5 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Japanese folded omelette with dashi, sake and mirin

Boil the dashi, sake, mirin, and sugar for 1 minute to mix well and evaporate the alcohol, then let it cool. Whisk the eggs with a little salt and the soy sauce until frothy, then mix in the cooled dashi mixture. You’ll need a rectangular Japanese pan, but you can also try making a Japanese omelet in round pans. You could later cut everything into a large rectangle and use the trimmed edges for something else. Spread a little oil in the pan and add about 1/4 of the egg mixture. When it starts to set on the bottom, fold a quarter of the surface from the outside in, basically like folding a piece of paper for a letter. Then fold the second and third quarters over the next. Spread a little more oil on the empty bottom of the pan and fill it thinly with the egg mixture. Starting with the already folded egg mixture, fold it in the same way as before. Repeat these two steps twice more until all the egg mixture is used up. This creates a relatively raised roll. Slide the roll onto a board, remove any excess fat from the outside with a paper towel, and cut into even slices approximately 1-2 cm thick. Eat immediately or use at room temperature for nigiri sushi. The omelet also tastes great chilled. It can be added to a mixed sushi platter without rice.