A plain rolled omelette is always very nice but try this savory omelette with fluffy eel center.
Because DASHI broth is added to the eggs, they have a very soft texture which is great to taste but can give you a hard time when rolling.
And so, I have added a little starch in the recipe which will help the egg sheet hold its shape making it easier to roll.
But its texture is definitely better without the starch, so once you get better with the rolling, try the recipe without the starch!
A LITTLE SOMETHING ABOUT JAPAN:
“U”=UNAGI (eel), “MAKI”=roll.
In Japan, “UNAGI” or eels are strongly associated with summer. This is because eels are said to be very high in protein thus preventing summer heat fatigue and loss of appetite during the hot summer season. And so, it has been our custom to eat eels in summer to regain stamina and energy, and has been a summertime treat since the Edo period.
Since most of the eels in Japan are farmed, they can be found in supermarkets throughout the year at a fairly reasonable price. But the natural eels come in season in autumn to winter. It is said that natural eels are only less than 0.3％ of all eels in Japan, thus its price is very high. As for its taste, now that comes to personal preference. Some people say the farmed ones tastes better since they come from a controlled environment suited for tasty eels, while some say natural eels are incomparable to farmed ones. In either case, if you ever come across a natural eel, you now know that what you are about to eat is very very special!!
“Shun” (good season) of natural eels in JAPAN: autumn ~ early winter
INGREDIENTS (1 roll):
1 small piece of UNAGI no KABAYAKI (broiled eel w/thick sweetened soy sauce)
1 1/2 tbsp MIRIN
1/2 tbsp SAKE
1/4 tsp DASHI broth powder
1 pinch Salt
1 tsp Soy sauce
1 tsp Corn starch
50 ml Water
- Cut UNAGI in half length-wise, cut its length to fit your omelet skillet.
- Beat the eggs well, dissolve DASHI powder and starch in water, and add to eggs along with mirin, sake, soy sauce and salt. Mix well. (sieve mixture for better results)
- Heat omelet skillet and thoroughly coat all surfaces (bottom and side) with vegetable oil.
- Over medium heat, pour 1/3 of the mixture and let it spread evenly over the bottom. Try not to create a thick puddle since thicker layer takes longer time to cook thus not creating a nice roll.
- When the surface of the egg sheet gets half-cooked (custard texture!), place a piece of UNAGI horizontally at the far end of the skillet and fold (roll) the egg sheet towards you using a spatula.
- Push the omelet to the far end and oil the surface thoroughly.
- Pour in half of the remaining mixture, let it spread evenly over the bottom and under the cooked omelet and roll.
- Repeat the procedure for all the remaining mixture. (You can fix up the shape with a bamboo mat for better result)
- Cut them into about 2.5 cm thick pieces and serve.