Thick Egg Omelet (Tamagoyaki) 卵焼き
Ingredients:
4 teaspoons water
1 teaspoon sake
¼ teaspoon dashi powder
1 teaspoon sugar
2 eggs
Pinch salt
Vegetable oil, for frying
Method:
1. Place the water and sake in a small saucepan and bring to a boil over high heat.
2. Stir in the dashi powder and remove from the heat. Mix in the sugar until dissolved; cool to room temperature.
3. In a bowl, whisk the eggs until light. Mix in the cooled sake mixture and pour through a wire-mesh strainer.
4. Lightly grease a frying pan with vegetable oil and heat over medium heat.
5. Pour just enough egg mixture into the pan to form a thin crepe.
6. Use chopsticks to press out any air bubbles.
7. When the omelet is firm on top, run cooking chopsticks around the edges to loosen it.
8. Now comes the tricky part: Using the chopsticks, fold one-third of the omelet (the third that is farthest from you) onto the adjacent third. Now fold the folded two-thirds of the omelet onto the remaining third.
9. Push the folded omelet to one side of the pan and add a bit more oil, if required.
10. Pour a little more of the whisked egg mixture on the pan and tilt the pan until it covers the entire pan. Lift up the cooked omelet a bit to let the egg mixture flow underneath it.
11. Cook the omelet until it is slightly dry on top and then wrap the new omelet around the one you folded previously, in the same way, to create a thicker folded omelet.
12. Repeat until all the egg mixture has been cooked. Transfer the omelet to a bamboo sushi mat and roll up tightly; set aside to cool to room temperature.
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