Eel Kabayaki Turned Into Umaki (Rolled Eel Omelette) - For Bentos and More. Eel Kabayaki Turned Into Umaki (Rolled Eel Omelette) - For Bentos and More I had umaki (eel omelette) for the first time at a famous eel restaurant, and I was amazed at how delicious it was! So I. more Protein packed to help you endure the harsh heat of summer. This umaki eel filled rolled omelette is the next step in the evolution of the tamagoyaki.
This umaki eel filled rolled omelette is the next step in the evolution of the tamagoyaki.
Eel, traditionally thought to help you endure hot days, takes the centre stage in this dish.
Served hot or cold this dish is perfect for the dog days of summer.
You can have Eel Kabayaki Turned Into Umaki (Rolled Eel Omelette) - For Bentos and More using 8 ingredients and 12 steps. Here is how you cook that.
Ingredients of Eel Kabayaki Turned Into Umaki (Rolled Eel Omelette) - For Bentos and More
- Prepare 1/4 of Cooked eel with sauce (unagi no kabayaki).
- You need 3 medium of Eggs.
- It's 2 tbsp of Water.
- You need 2 tsp of Shiro-dashi.
- You need 2 tsp of Mirin.
- Prepare 1 tsp of Sugar.
- It's 1 tsp of Sake.
- You need 1 of Vegetable oil.
Umaki is broiled eel wrapped in Japanese rolled omelette (called Tamagoyaki, Dashimakitamago, or Atsuyakitamago). Egg is juicy and eel makes it very tasty. Heat cooking oil in a Tamagoyaki Nabe (rectangular omelette pan), pour a thin layer of egg mixture in the pan and spread over the surface. Cook until half done, place a strip of eel, roll up the egg, and move it to one end.
Eel Kabayaki Turned Into Umaki (Rolled Eel Omelette) - For Bentos and More instructions
- Bring the eel to room temperature, and slice into 4 portions. This recipe uses 2 of those pieces..
- Add the sugar, sake, shiro-dashi, and water (or dashi stock) to the egg and beat well with a whisk. Strain through a fine mesh sieve if possible..
- Heat up a square tamagoyaki pan and spread the surface thinly with oil. Pour in 1 ladleful of the egg mixture..
- Line the eel in the middle before the egg becomes solid, and roll the egg from the far side towards you..
- When the egg is rolled up, move the roll to the back of the pan, spread a little more oil on the pan and pour in another ladleful of egg mixture. Roll again as before..
- Add the rest of the egg mixture and roll again - that's 3 rolls in total. When the surface has a nice color, press the roll lightly against the corners of the tamagoyaki pan to neaten it up..
- Wrap the egg roll while hot in a sushi mat, and press lightly with both hands to even out the shape. (You can do this without the sushi mat if you prefer and just use your hands.).
- If you do use a sushi mat, the surface will have a nice pattern as shown here. Cut off both ends, cut up the rest into 6 portions, and it's done.
- The eel doesn't have to be warmed up for this, but if you do need to warm up eel please refer tofor tips..
- "Hitsumabushi" Style Eel Chirashizushi -..
- This is an imitation grilled eel-style dish using grilled chikuwa. https://cookpad.com/us/recipes/156363-eel-kabayaki-with-grilled-chikuwa.
- If the eel you are using came with a sauce pack, you can use it instead of the shiro-dashi, mirin and sugar. The omelette will be a bit deeper in color, but still delicious..
Pour in another thin layer of egg mixture and let it flow under the rolled egg also. So I tried combining eel with an easy recipe I already had for making dashimaki tamago, or omelette with dashi stock. Protein packed to help you endure the harsh heat of summer. This umaki eel filled rolled omelette is the next step in the evolution of the tamagoyaki. Eel, traditionally thought to help you endure hot days, takes the centre stage in this dish.
