A makisu mat is a handy tool for making sushi rolls. But you can also use it to make a fail-proof rolled omelet. Add some chopped shiso leaves to give it a more authentic Japanese touch!
Photographed by Akio Takeuchi
Calorie content as listed is for full recipe
Ingredients (Makes 1)
- 2 eggsNote
Use pasteurized eggs if you have any concerns about consuming raw eggs.
- 1 1/2-2 tbsp sugar
- 1 tbsp mirin
- A pinch of salt
- Vegetable oil
Break the eggs, add the [A], mix thoroughly and strain. Line a makisu mat with parchment paper.
Warm a small amount of vegetable oil in a tamago-yaki pan and grease the pan with a paper towel. When the pan is hot enough to start cooking, pour in half the egg mixture and stir quickly. Shape into a log while the eggs are still fairly runny.
Push the roll to the far end of the pan and grease the empty surface if necessary. Add the remaining egg liquid.
Lift the log to allow the egg liquid to flow underneath. When the eggs are no longer runny, start rolling the log towards you.
No need to worry too much about the shape. You'll be able to turn it into a nice roll shape using the mat.
Place the roll onto the parchment paper and wrap it up.
Act quickly. The residual heat will firm the egg.
Use the makisu mat to shape the wrapped egg into a nice roll. Allow the egg to set for a few minutes. Unwrap and cut into easy-to-eat slices.
[Makisu] Shaping tool made of thinly-cut bamboo, knit with cotton thread. Used to beautifully shape maki-sushi or Japanese omelets.