Tamago-yaki (Japanese folded omelette)
Sweet and lightly textured, Japanese omelette, or ‘Tamago-yaki’, is a popular sushi topping and all time favourite bento box filler. ‘Tamago’ is the Japanese word for egg, and ‘yaki’ means to fry’. We normally add dashi stock made from seaweed and bonito flakes, but this recipe adds milk and mirin instead, inspired by an old tip I was given by a sushi chef, which works very well. Umami rich mirin is sweet cooking sake that gives a shine to the egg and the milk helps to fluff up the omelettes. Serve with grated mooli, ginger and soy sauce to transform the dish into a perfect sake accompaniment.
● 1 tsp Yutaka Mirin
● 1 tsp Sugar
● 1 tsp Milk
● Pinch of Salt
● 1/2 tsp Vegetable Oil
● 2 tsp Grated Mooli
● 1 tsp Grated Ginger
● 1 tsp Yutaka Organic Tamari Soy Sauce
How to prepare:
1. Beat the eggs in a bowl, add the mirin, milk, sugar and salt and whisk until the sugar has dissolved.
2. Place a small, non-stick frying pan over medium heat and add vegetable oil. Pour on half of the egg mixture and swirl to coat the frying pan, reducing the heat to low to avoid burning. When the egg is firm at the bottom but still uncooked on top, lift up the far end of the omelettes with a pair of chopsticks (or a heat resistant spatula) and fold the end over the remaining half. Keep rolling to the end.
3. Push the omelettes to the far end of the frying pan, lifting the rolled omelettes slightly as you add the remaining egg mixture to ensure it flows beneath the roll. Swirl to coat the frying pan.
4. When the egg is firm at the bottom but still uncooked on top, roll the omelettes over as before to the end. Leave on a plate for 5-10 minutes to cool before cutting crosswise into equal sized pieces and serving with a mixture of grated mooli, ginger and soy sauce.