Break the egg into a bowl, add mayonnaise and salt, and mix. Slice the ham in half.
Spread a little oil in a square tamagoyaki pan, and make a very thin omelette (usuyaki tamago). Add 1/2 teaspoon of katakuriko + 1/2 tablespoon of water to the beaten egg for best results.
Take the omelette out of the pan when it's done, and cut into 3 pieces as shown in the photo. You can cut them straight across, but they look nicer if you cut diagonally.
Place 2 half-slices of ham on a cutting board, with each half overlapping about 2 cm in the middle. Fold over the tops as shown.
Place the wider side of an omelette slice to the right. Cut the corner off the wide part diagonally as shown (②), and put the cut off piece on the left side edge of the piece (①).
Leave a 1 cm gap on the right side of the ham slices. Start rolling the egg and ham from the left side.
Once it's rolled up, spread out the outer edge of the ham gently. Spread it out before you secure the roll.
Once the ham has been shaped, secure the roll end with a toothpick, bento pick or a piece of pasta as shown in the photo. Secure the other side too.
Gently form the ham into a rose shape and it's done. If you add something green next to them, the roses look really pretty.
You could roll up the ham slices at Step 4. Or you can roll up a 1/2 slice of ham into a rosebud. Try combining roses with omelette, without omelette, and "rosebuds" for a fun variety.
Ham and cheese roses don't require cooking and are easy.
Great as hors d'œuvres or drinking appetizers. Ham and cream cheese roses - Recipe ID: 2277044.
Story Behind this Recipe
This is one of the colorful garnishes I made. I vary these ham roses by adding cheese or nori seaweed. Flavor the omelette anyway you prefer. The main photo shows an early version of this recipe where I cooked the ham, but the recipe itself describes an easier method where the ham is not cooked.
Choose bright pink, thinly sliced ham to make the prettiest roses. Put any extra bits of egg in the middle of the roses. Don't roll up the roses too tightly for the best looking results. If you add 1/2 teaspoon of katakuriko potato starch flour + 1/2 tablespoon of water to the beaten egg, the thin omelette will come out very nicely.