Japanese omelet wrapped in bacon

Ingredients for 1 servings:

• 3 eggs
• ½ tsp dashi powder
• 1 tbsp mirin
• ¼ tsp soy sauce, low-salt
• n. B. Fat
• 5 strips of bacon
• n. B. Cress

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Place the three eggs in a bowl and whisk with the dashi, mirin, and soy sauce. Heat a frying pan with fat over medium heat. Ideally, a rectangular tamagoyaki pan is used for this, but a small to medium round pan will also work. Parallel to the pan, place five strips of bacon on a plate, slightly overlapping. Pour approximately 1/4 of the egg mixture thinly over the entire surface of the pan. As soon as the egg begins to set and is stable enough to roll up (this requires a feel for it), starting from one side, carefully fold or roll up the “egg sheet” in 4-5 steps, taking care not to tear it. It is important that the surface is still slightly damp so that it does not become too dry in the next step. Move the egg roll you have created to the opposite end of the pan and add another 1/4 of the egg mixture to the pan. Lift the roll slightly so that the egg mixture can flow underneath and combine. Then roll up again as described in step 3 and repeat two more times until all the egg mixture is used up. Carefully place the rolled omelet on the bacon strips, making sure to place it at the bottom of the strips. If you are using a round pan, it is a good idea to trim the omelet so that the ends are flush with the bacon. Now wrap the omelet in the bacon. Then place the roll back in the pan and fry on all sides until the bacon is the desired brown color. Serve on a plate and garnish with cress, if desired. Tip: Otafuku Worcestershire Ketchup Sauce goes very well with it.