Eel Kabayaki Turned Into Umaki (Rolled Eel Omelette) - For Bentos and More
I wrapped a dashimaki tamago (a layered omelette with dashi stock) around store-bought eel kabayaki (grilled eel with sauce). You can even enjoy leftover, tough eel this way. The omelette remains soft even when cold, so it's great for bentos.
If you are using properly made dashi stock, use 3 tablespoons with a pinch of salt instead of the water. Everything else is the same.
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 to Recipe ID: 1167808 for tips.
"Hitsumabushi" Style Eel Chirashizushi - Recipe ID: 1167810.
This is an imitation grilled eel-style dish using grilled chikuwa Recipe ID: 1241384.
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.
Story Behind this Recipe
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 tried combining eel with an easy recipe I already had for making dashimaki tamago, or omelette with dashi stock. At the restaurant they incorporated chopped-up eel throughout the omelette, but I I just put it in the center.
Ideally, you want to use charcoal grilled eel, but you can use cheap vacuum-packed eel from the supermarket or tough leftover eel. If you roll the omelette with chopsticks it falls apart, so use a spatula instead which is much easier. When rolling the omelette in a sushi mat, don't squeeze too hard. If you make a proper dashi stock, the omelette will be really delicious.