Japanese cuisine · Breakfast & Eggs

Umaki Tamago

Rolled dashi omelet with a strip of grilled eel at its core, cut into thick slices.

Ingredients · for 4 servings

• 5 eggs
• 100 ml dashi
• 1 tbsp mirin
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 pinch salt
• 150 g grilled eel (unagi kabayaki, from an Asian grocery)
• 2 tbsp sesame oil
• 10 cm daikon radish
• 1 tsp soy sauce, for serving

Instructions

1. Cut the grilled eel into two long strips about 2 cm wide and warm in a pan without fat for 2 min. over medium heat, until fragrant; set aside.
2. Whisk the eggs with dashi, mirin, soy sauce, sugar and a pinch of salt without creating foam, and pour the mixture through a fine sieve.
3. Wipe a rectangular tamagoyaki pan (or a small nonstick pan) thinly with sesame oil using paper towel over medium heat and pour in a third of the egg mixture until the bottom is covered.
4. As soon as the surface still glistens only slightly moist, lay the eel strips across one end and roll the omelet firmly over them with chopsticks; push the roll to the edge of the pan.
5. Oil the pan again, pour in the next portion of egg mixture, letting it run under the finished roll, let it set and roll it up again; repeat with the remaining mixture until a firm roll forms.
6. Wrap the roll in a bamboo mat or plastic wrap, let it hold its shape for 5 min., cut into 2 cm thick slices and serve with grated daikon and a little soy sauce.