Japanese Omelet with Roasted Eel (U-maki)

Posted March 22nd, 2009 in Food No Comments »

Defrost unagi. Cut it to about 5cm width. Adjust the length of unagi to match the pan you are using. (you may be not using even 1/2 of unagi, it depends on its size)
Mix all the liquid together with egg.
Heat up tamagoyaki ki (frying pan for tamagoyaki – Japanese rolled omelet) and pour 1 tsp of oil. Wipe off the excess with paper towel. Pour about 1/4 of the egg mixture into the pan and scramble as you would lightly cooked scrambled eggs. Over low heat, let the bottom of egg set.
Once the bottom of omelet is set, place unagi on the egg; about 3 cm from the edge of the pan.
Carefully roll up the egg, (same as making sushi roll) and push the omelet to the edge of pan.
Clean the surface of pan with oiled paper towel.
Pour another 1/4 of egg mixture into the pan and rotate the pan so that it coats the entire bottom. Quickly lift the cooked egg mass up and let the egg mixture flow underneath before putting it back down. This step is crucial in getting the layers to adhere.
When the new layer of egg is almost cooked through but still a little wet on top, roll it up like step 5.
Continue the process until you use up all the mixture.
If the roll seems undercooked or unstable, you may want to turn the roll on its side and cook briefly to firm things up.
To make it look nice, use makisu (bamboo mat) to re-shape the omelet. Let it cool the omelet in makisu. (this process is not necessary if you don’t care the shape 🙂
Cut and serve.