a bit too salty but good flavor. use less salt.
Japanese Rolled Omelette
Serves Four
3 tbsp second dashi stock or same amount of water and a pinch of dashi no moto
2 tbsp mirin
1 tbsp caster (superfine) sugar
1 tsp shoyu
1 tsp salt [DO NOT USE THIS, TOO SALTY]
6 large eggs, beaten
vegetable oil
For the garnish:
1 inch daikon
4 shiso leaves (optional)
shoyu
1. Warm the dashi stock in a small pan. Mix in the mirin, sugar, shoyu, and salt. Add to the beaten eggs and stir well.
2. Heat a omelette pan or a rectangular Japanese pan over medium heat. Soak kitchen paper in a little oil and wipe the pan to grease it.
3. Pout in a quarter of the egg mixture. Tilt the pan to coat it evenly. When the omelette starts to set, roll it up towards you with chopsticks or a spatula.
4. Keeping the rolled omelette in the pan, push back to the farthest side from you. Oil the empty part of the pan again. Pour one-third of the egg mixture in at the empty side. Lift up the first roll with chopsticks, and let the egg mixture run underneath. When it looks half-set, roll the omelette around the first roll to make a single roll with many layers.
5. Move the roll gently onto a sushi rolling mat covered with clear film. Roll the omelette firmly into the roller mat. Leave to stand rolled up to 5 minutes. Repeat the whole process again to make another roll.
6. Grate the daikon with a daikon grater or a very fine grater. Alternately, use a food processor. Squeeze out the juice with your hand.
7. Cut the rolled omelettes into 1 inch slices crossways.
8. Lay the shiso leaves, if using, on four small plates and place a few slices of the omelette on top. Put a small heap of grated daikon to one side and add a few drops of shoyu to the top.