Eel Kabayaki Turned Into Umaki (Rolled Eel Omelette) - For Bentos and More

Name: Eel Kabayaki Turned Into Umaki (Rolled Eel Omelette) - For Bentos and More
Yield: 2 servings
Cuisine: American
Ingredients: 1/4 Cooked eel with sauce (unagi no kabayaki); 3 medium Eggs; 2 tbsp Water; 2 tsp Shiro-dashi; 2 tsp Mirin; 1 tsp Sugar; 1 tsp Sake; 1 Vegetable oil

cookpad.japan @cookpad_jp

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. Recipe by vegeful

cookpad.japan @cookpad_jp

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Ingredients

2 servings

1/4Cooked eel with sauce (unagi no kabayaki)
3 mediumEggs
2 tbspWater
2 tspShiro-dashi
2 tspMirin
1 tspSugar
1 tspSake
1Vegetable oil

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Steps

1

Bring the eel to room temperature, and slice into 4 portions. This recipe uses 2 of those pieces.
2

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.
3

Heat up a square tamagoyaki pan and spread the surface thinly with oil. Pour in 1 ladleful of the egg mixture.
4

Line the eel in the middle before the egg becomes solid, and roll the egg from the far side towards you.
5

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.
6

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.
7

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.)
8

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
9

The eel doesn't have to be warmed up for this, but if you do need to warm up eel please refer tofor tips.
10

"Hitsumabushi" Style Eel Chirashizushi -.
11

This is an imitation grilled eel-style dish using grilled chikuwa.
https://cookpad.wasmer.app/us/recipes/156363-eel-kabayaki-with-grilled-chikuwa

Eel Kabayaki with Grilled Chikuwa
12

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.