Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to make a special dish, eel kabayaki turned into umaki (rolled eel omelette) - for bentos and more. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Eel Kabayaki Turned Into Umaki (Rolled Eel Omelette) - For Bentos and More is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Eel Kabayaki Turned Into Umaki (Rolled Eel Omelette) - For Bentos and More is something which I have loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we must prepare a few components. 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 it.
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The ingredients needed to make Eel Kabayaki Turned Into Umaki (Rolled Eel Omelette) - For Bentos and More:
- Prepare 1/4 Cooked eel with sauce (unagi no kabayaki)
- Get 3 medium Eggs
- Get 2 tbsp Water
- Prepare 2 tsp Shiro-dashi
- Make ready 2 tsp Mirin
- Make ready 1 tsp Sugar
- Get 1 tsp Sake
- Get 1 Vegetable oil
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Instructions to make Eel Kabayaki Turned Into Umaki (Rolled Eel Omelette) - For Bentos and More:
- 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.
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