This lovely Japanese omelet has a taste of the sea. It is usually made in a special tamagoyaki pan, but you may use a cast iron loaf pan with good results, as my daughter Omara recommends.
- 1/3 c water
- 2 1/2 Tbsp sugar
- 5 tsp soy sauce
- 2 1/2 tsp corn starch
- 4 large eggs
- 1 Tbsp water
- 1 Tbsp Mitarashi Sauce
- 3 (3 x 3 inch) sheets of Nori
- 1-2 Tbsp vegetable oil
- In a small saucepan, place the water, sugar, soy sauce and cornstarch.
- Whisk all together over medium low heat.
- Bring to boil, whisking constantly. Remove from heat and set aside.
- Beat eggs, water and one tablespoon of Mitarashi Sauce together. (Reserve remainder of sauce for another use.)
- Preheat pan on medium high.
- Lightly oil the pan with some of the vegetable oil.
- Coat the bottom of the pan with a thin layer of egg. When cooked on the bottom enough to lift it, roll to one side of the pan and press to the side.
- Lightly oil the exposed part of pan again. Add another thin sheet of egg. Place one Nori sheet on top. when egg is cooked on the bottom enough to lift, roll the previously rolled egg over it (to the opposite side of pan). Press the roll to the side of the loaf pan.
- Repeat this process, adding the remaining Nori slices, rolling the omelet back and forth, and ending with a plain layer (no Nori on that layer). Press roll to the side of pan and cook through.
- Transfer omelet to a plate and allow to cool a few minutes. Slice the omelet in 4 equal pieces. Garnish with a sprig of spring onion if desired. Serve warm, at room temperature, or cold. Delicious whichever way!