3 eggs
1 pinch salt
1 tablespoon water
1 tablespoon sugar
1 tablespoon sake
METHOD
In
order to make this omelet, a small rectangular pan is required. The omelet can
be made in a regular frying pan but may not work quite as well. Chopsticks are
also recommended but not completely necessary.
Mix
all the ingredients in a medium bowl and beat well. Heat the pan over
medium-high heat and add enough egg batter to just cover the surface of the
pan. As the eggs cook, be sure to pop any bubbles that appear. When the eggs
are cooked, roll the omelet to one end of the pan. A little browning of the
eggs is acceptable.
Add
another batch of the egg mixture. Lift the cooked omelet slightly to allow some
of the liquid to go under the cooked omelet, thus binding the two together Pop
the bubbles again and, when cooked, roll the cooked omelet roll over the new
omelet to one end of the pan.
Continue
adding new egg mix in the same manner and rolling up the omelet until all the
egg mixture has been used – about 4 times. Remove the omelet from the pan and
form into a square shape, rather than a rounded roll. Either serve the omelet
as is or slice it into ½ inch slices, crosswise, and serve as sandwiches on
bread squares coated with wasabi sauce.
Once
you get good at making Tamagoyaki, try adding dashi to it for a more flavorful
dish. Dashi is a Japanese stock or broth made from Kombu (edible kelp) and
Katsuobushi (smoked bonito flakes.) Since this is a liquid, it will make the
egg mixture thinner and more difficult to work with. When I get around to doing
this, I may leave out the tablespoon of water and replace it with a tablespoon
of dashi for the first try, then work my way up to 3 tablespoons of dashi. This
dish is called Dashimaki Tamago.
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