Japanese Style Omelette or Tamagoyaki(-ish)

I decided on Japanese dinner the other night and Bob suggested side dish of Japanese Omelette. It was a beginner’s luck as it turned out okay apart from the fact that it was a bit too brown.  This recipe has been adapted from the beautiful Japanese Food and Cooking cookbook by Emi Kazuko and Yasuko Fukuoka that Bob bought me (as a hint!) ages ago. IMHO – basic Japanese food is not difficult to cook but it is difficult to cook well.

For the omelette you will need:

3 eggs

2 tablespoons  Dashi stock ( or a bit of  Ayinomoto dashi granules mix with water or chicken stock)

½  teaspoon sugar

1 teaspoon Mirin (if you don’t have Mirin, just add another ½ tsp sugar)

½ teaspoon Kikkoman (or other Japanese style soy sauce)

A pinch of salt

Beat eggs with all of the other ingredients – beat well to combine. If you like a smooth texture you can push the mixture through sieve. 

Heat a flat (preferably non-stick) frying pan on medium high heat and brush with a bit of oil. Pour 1/3 of the mixture into the pan and tilt the pan left and right so that the mixture spreads and cover the pan. When the egg is half set but still wet on top, roll the egg to one side of the pan. Brush the pan with more oil and pour another 1/3 egg mixture into the pan. Repeat the process of tilting and lift the first egg roll so that the mixture runs under it. When this second layer is set, roll in again over the first one. Repeat with the remaining mixture.

Lift the omelette from the pan and roll with sushi mat or cling film. Rest the egg roll for 10 minutes before slicing diagonally. Serve at room temperature.