I’ve always been curious about making my own Japanese omelette, you know the one you make in a rectangular pan? I know a lot of you wouldn’t want to purchase a pan specifically for this type of omelette but the recipe below makes a tasty egg dish – rolled or not. Treat it like you would any omelette recipe. It’s great to add some shrimps or green onions to the mix, I added a sheet of nori since I love munching on this stuff as a snack.
In case you do want to try this out, I scanned the line drawing instructions from the book. You know what they say, “Pictures are worth a thousand words!”
from Japanese Cooking a Simple Art by Shizuo Tsuji
4 servings (2 rolls)
2/3 to 3/4 cup dashi or light chicken stock
1/2 tsp. salt
1 tbs. mirin or 1 tsp sugar
1 tbsp. soy sauce
In a bowl, mix eggs just so yolks and whites are roughly mixed but not smoothly combined or frothy. In another bowl, combine room temperature dashi or light chiken broth, salt, mirin (or sugar) and light soy sauce.
Pour beaten egg into the dashi mixture and fold just till combined. Divide egg-dashi mixture in half – each half will make one rolled omelette.
Keep empty frying pan over medium heat till hot. Lightly wipe pan with a cloth swab moistened with oil so only a slight oil film is left. Reserve swab to use again. Test pan to see whether or not it is hot enough for frying by placing a drop of egg mixture into the center of the pan. It should sizzle Maintain the pan at this temperature, adjusting heat if necessary while making omelette.
When the pan is properly heated, pour 1/3 of egg mixture for one roll into pan and tilt so egg mixture spreads in an even thin layer over the bottom. Break air bubbles formed in the first few seconds after the egg is poured into the pan.
When the egg sheet starts bubbling around the edges and is 70 percent cooked, even though the top is till runny, tilt pan up and towards you, and with chopsticks or a spatula, roll the egg layer towards you. Leave the roll in the pan.
Oil the pan again without taking the first omelette out.
Keep the roll at the end of the away from you and pour in the second third of the egg mixture. Again, tilt the pan so the egg mixture covers the bottom of the pan evenly, then briefly lift the edge of the rolled omelette so that the raw egg mixture flows underneath it too. When this second pouring of egg mixture begins to set, repeat the rolling operation, using the first roll as the core and wrapping the second sheet of fried egg around it.
Oil the pan again and pour in the last third of the egg mixture, repeating the process.
* You can add a sheet of nori seaweed after the first and second pourings and roll with the omelette.
1 quart cold water
1 ounce (30 g) konbu (kelp)
1 ounce (30 g) dried bonito
Put the kelp in 1 quart of water and heat uncovered until it comes to a boil in about 10 minutes. Remove the kelp, add 1/4 cup cold water, add the bonito flakes and bring to a boil. Immediately remove from heat and let sit for 30 seconds to 1 minute until the flakes settle at the bottom. Strain and use the dashi.
Don’t worry if you totally massacre your omelette on your initial attempts. My first one was a sorry-looking mess, pictured on the left. Even the Japanese expat I spoke to about my desire to make my own rolled omelette said it’s challenging for the uninitiated.
As in most cases, practice makes perfect. Do not be afraid of the omelette because it definitely knows to misbehave when it senses fear. Show it who the boss is and you’ll be fine.
Cut up pieces of this egg dish make delicious and portable snacks and are great additions for your bento box.
This is my entry to Barbara’s “Livestrong Taste of Yellow, 2009” over at Winos and Foodies. Deadline is September 13 and she shall post a roundup on October 2!