Guest Author - Sherry Van Der Elst

In Japan, a rectangular pan called a makiyaki nabe is used to make this light and sweet layered omelette. Any non-stick omelette pan or conventional 8-inch round or rectangular frying pan or skillet, along with a bamboo rolling mat (for shaping the egg), can be used to achieve the same result. The finished product should be soft and pliant, not dry and rubbery. Tamago also can be served for breakfast or as an appetizer by itself.

6 eggs
6-8 tbsps bonito stock
1 tsp soy sauce
1 tsp mirin
1 tbsp sugar
1/3 tsp salt
2 tbsps vegetable oil

Garnish:
1/2 cup daikon radish
1/3 cup cucumber

1. In a medium bowl, beat eggs well but gently, frothing them as little as possible. Add bonito stock, soy sauce, mirin, sugar and salt.

2. Heat skillet over medium-high heat for two minutes. Remove from heat and lightly grease skillet by swabbing it with a paper towel dipped in the vegetable oil. Return skillet to heat.

3. Pour enough egg mixture into skillet to cover the bottom, tilting skillet to cover evenly. Stir egg mixture gently, breaking any bubbles that form, until nearly set (top center will still be runny). Tilt skillet toward you and roll egg up toward you using a spatula or chopsticks.

4. Keeping the rolled omelette in the skillet, carefully slide it to the end farthest from you. Re-oil the empty part of the skillet. Add more egg mixture, then lift up the rolled omelette with chopsticks and tilt the skillet slightly to allow the egg mixture to flow underneath it.

5. When the second omelette is nearly set, roll it around the first omelette using a spatula or chopsticks to form one large roll.

6. Cook the remaining egg mixture in the same manner and repeat the rolling process to create a single roll with many layers. Slightly brown the last omelette only.

7. Remove the finished omelette gently from the skillet onto a rolling mat wrapped in plastic wrap. Roll the omelette firmly into the rolling mat and let stand for five minutes.

8. Grate daikon and cucumber with a very fine grater. Wrap in cheesecloth or use your hand to squeeze out juices.

9. Unwrap tamago roll and trim the ends, if necessary. Cut the roll crosswise into 1-inch slices.

10. Combine grated daikon and grated cucumber and arrange a small mound on four small plates. Place a few slices of tamago alongside them on each plate. Season grated condiments with a few drops of soy sauce or shoyu. Serve hot, chilled, or at room temperature.