Ingredients (makes 2 rolls, serves 4)
6 Large eggs
3 tbsp finely chopped chives
60g finely chopped smoked ham
1 tspn instant dashi powder
1 tbsp mirin
2 tspn caster sugar
1 tspn soy sauce
veg oil for cooking
Garnish – grated daikon, shiso leaves, few drops of soy
Mix all the ingredients for the omelette in a large bowl or jug and stir well.
Heat the Tamago Pan over a medium heat and brush a little vegetable oil on the base and sides of the pan, coating evenly.
Pour about 10% of the egg mixture into the pan and tilt the pan to coat the base evenly. When the egg starts to set, lift up the edge on one side and roll upwards using chopsticks or a spatula – make sure you roll while the surface of the egg is still wet so the layers stick together. I found it helped to keep the heat very low on my first few attempts, buying more time to roll before the egg sets as it can be a bit fiddly the first couple of times.
Grease the empty part of the pan again, keeping the rolled omelette at the side of the pan furthest from you. Then quickly pour another 10% of the mixture, tilting to cover the empty side of the pan, and lifting the roll up to allow the egg to run underneath. When it looks half set, roll the omelette backwards until you get to the other side.
And keep going – until you have used up about half the mixture. Once it’s rolled, I let the outside colour just a little, then remove from the pan and leave to rest for 5 minutes. Make the second omelette with the remaining egg mix.
Once the omelette has rested for 5 minutes, slice into 2.5cm thick slices (or thinner if using as a sushi topping), and serve with the grated daikon and chopped shiso leaves, and a few drops of soy.