Tamagoyaki: Easy rolled Japanese omelet

When you want to shake things up at breakfast or brunch, this is a very cool alternative that will make people think you have mad skills.  The flavors are interesting and subtly different, but this is a super easy recipe.  If you are making more than one serving, you can make a few of these and then slice and serve.  The rolling technique can be seen here.

Tamagoyaki

¾ cup egg beaters (or 4 large eggs)

1 Tbs tamari or other soya sauce

1 Tbs granulated Spenda (or sugar)

Mix all ingredients.   Nonstick spray or oil a large nonstick pan and heat over medium low – medium heat, as you would for any omelet.  Our mixture evenly in pan, cooking until mostly set.  Swirl pan to run remaining liquid egg around edges, like a crepe.  Fold sides in to make a rectangle. Roll omelet,  aiming for a 2” wide, flat roll.   Remove to a fine cooling rack, or to a cutting board with paper towels, and allow to cool.

To serve: Place on a cutting board and trim both ends square.  Cut in half, then half again, until you have 1” thick pieces.  Arrange on plate.  Garnish with my sesame sauce (below) and black sesame seeds, but you could do a lot of other options for garnishing, including more traditional.  Some teriyaki or unagi sauce would go very well with the sesame sauce for contrast.

Serving suggestion: serve with some funky melon and lox or kippers.

Sesame dressing

I use this as an alternative to Japanese mayonnaise sauces.  It is lighter, and tastes better in my opinion, but is better for you too.  Makes a great salad dressing. You can also spice it up with Chinese 5-spice or Thai spice blends for use with fish, as an Asian alternative to tartar sauce.

These proportions are guesses, I do this to taste, and so should you.  It should be pale tan, with a salty-sweet, subtle flavor, with a creamy consistency.  The primary flavor should be of sesame.

Plain, Nonfat Greek Yogurt   1/4 cup
Tamari or other soya sauce 1-2 tsp

Splenda or other sweetener 1-3 tsp

Sesame oil, several dashes

Fresh ginger, 1 tsp grated and squeezed through a fine mesh strainer (or a few pinches dried ground)

Mix ingredients.  If garnishing meat or tamago, place in a pastry bag with a fine tip, or a sandwich bag with the very corner snipped off, and pipe away.