Japanese Style Folded Omelet

Japanese Style Folded Omelet

I had this unique dish at Hotel Pan Asia, Singapore. I was amazed by the perfection that was put into making a simple dish like an Omelet into a piece of art. I have noticed Chef Sylvan Mishima Brackett uses a rectangular skillet specifically designed for making this thick sweet-and-savoury Omelet, called dashimaki tamago. The method takes some practise, and watching the "easy tamago tutorial" by Japanese cooking on You Tube can help. I managed to prepare this on a square skillet myself. But I think, I would needs years of practise in order to make a perfect one like Chef Brackett's. You can it a try, you just might succeed. By the way, Japanese people love this omelet and have it almost at every meal, but dinner.


Preparation Time : 15 minutes
Cooking Time      :  30 - 40 minutes
Difficulty              :  Medium
Serves                  :   2 - 4

Ingredients :

• 3/4 cup Water
• 3/4 cup Bonito Shavings (see Note)
• 1 tablespoon Sugar
• 1 tablespoon Mirin
• 1 teaspoon Kosher Salt (you can also use regular sauce)
• 1 teaspoon Light Soy Sauce, plus more for serving
• 8 large Eggs, at room temperature
• Vegetable oil, for greasing
• 2 tablespoons Lightly drained grated Daikon, for serving (in case you can't find daikon, use regular radish)
• 1 Sushi mat

Note :

If you are vegetarian and are looking for an alternative to bonito (a small fish) in soup bases and dipping sauces, try molasses, a white dessert wine, or balsamic vinegar.

A friend of mine from Japan has informed us that he uses Port in lieu of bonito in his dishes. I actually followed him and used Port. There was some difference in taste of course, but not very sticking, which can not be ignored.

Method :

 1) In a small saucepan, bring the water to a boil.

 2) Add the bonito shavings (or Port instead) and simmer over low heat for 1 minute.

 3) Cover, remove the saucepan from the heat and let stand for 10 minutes. Your Dashi is ready.

 4) Strain the dashi through cheesecloth and let it cool to a temperature, when it is just warm.

 5) In a bowl, whisk 125 millilitres (1/2 cup) of the warm dashi with the sugar, mirin, salt and 1 teaspoon of soy sauce.

 6) Whisk in the eggs.

 7) Heat a large nonstick skillet over moderate heat.

 8) Rub the pan with an oil-soaked paper towel.

 9) Add a drop of the egg mixture to the pan and, when it sizzles, pour in one-quarter of the egg mixture so it forms a thin layer.

10) As the egg begins to cook, use chopsticks or a spatula to roll the omelet away from you, popping air bubbles as you go, to form the omelet into a flattened log.

11) Dab more oil in the skillet and add another quarter of the egg mixture, lifting the rolled omelet and tilting the pan to allow the egg mixture to seep under it.

12) As the layer of egg cooks, roll the omelet with the new layer of egg toward you.

13) Push the log to the opposite edge of the skillet.

14)  Repeat twice more with the remaining egg to form a large, loose roll.

15) Remove the skillet from the heat and set a lightly moistened wooden sushi mat over the omelet.

16) Invert the omelet onto the mat. Bring the sides of the mat over the omelet and let rest for 5 minutes.

17) Turn the omelet out onto a plate and thickly slice crosswise.

18) Serve with daikon and soy sauce.