Recipe: Rolled Omelet (Tamagoyaki)
3 tablespoon dashi stock or the same amount of water and a pinch of dashi-no-moto
2 tablespoons mirin
1 tablespoon caster (superfine) sugar
1 teaspoon soy sauce
1 teaspoon salt
6 large (US extra large) eggs, beaten
1 inch daikon
Shiso leaves (optional)
Mix the dashi stock or water with dashi-no-moto with mirin, sugar, soy sauce, and salt. Add to the beaten eggs and stir well. Heat the omelet pan over medium heat. Soak a paper towel in a little oil and wipe the pan to grease it.
Pour in some egg mixture and tilt the pan to coat evently. When the omelet starts to set, roll it up towards you using a pair of chopsticks or a spatula. Keeping the rolled omelet in the pan and push it back to the farthest side from you. Oil the empty part of the pan with the paper towel again. Again, pour in some egg mixture into the empty side, lift up the first roll with chopsticks and let the egg mixture runs underneath. When it looks half set, roll the omelet around the first roll to make a single roll with many layers. Repeat the process until all egg mixture is used up.
Move the roll gently onto a sushi rolling mat covered with a clear sheet of plastic wrap. Roll the omelet firmly into the mat and leave to stand rolled for 5 minutes.
Grate the daikon with a daikon grater or a very fine grater. Squeeze the juice out with your hand.
Cut the rolled omelet into 1 inch slices crossways. Lay the shiso leaves (if using) on a plate and place a few pieces of omelet on top. Put a small heap of grated daikon to one side and add serve.
If you are using a regular pan and not the Japanese rectangle pan, follow the same method and cut off the irregular edges when serving. It works the same but it’s slightly harder to roll the omelet.