Omaki z węgorzem

Protein-rich to help you survive the heat of summer. This rolled omelet with eel umaki filling is the next step in the evolution of tamagoyaki. Eel, traditionally a lifesaver on hot days, takes center stage in this dish. Served warm or cold, this dish is perfect for those gloomy summer days. Perfect with a cold drink or a cold beer to beat the heat.

Ingredients:

1/2 grilled eel kabayaki fillet
4 eggs
1 teaspoon sake
2 teaspoons kabayaki unagi sauce
6 tablespoons dashi
1 teaspoon soy sauce
1 teaspoon sugar
1 pinch of salt

Prepare the grilled eel by removing it from the packaging. Place it skin-side down on a sheet of aluminum foil. Pour the sake over the eel and spread it evenly over the fillet. Grill for 1 minute. Flip over and grill for another minute. Then, flip the unagi eel skin-side down again and spread the kabayaki unagi sauce on top and grill for another minute.

In a bowl, combine the eggs, dashi, soy sauce, sugar, and salt. Beat until well combined.

Using a square tamagoyaki pan, add a little vegetable oil and heat over medium heat. Pour 1/3 of the egg mixture into the pan. Using chopsticks, break up any bubbles that form to ensure a uniform consistency. Place the unagi fillet in the center of the egg in the pan. When the eggs are halfway cooked, roll up the egg and place it on top of the fillet. Place the roll at one end of the pan.

Using a kitchen towel and a little vegetable oil, dab some vegetable oil on the exposed areas of the pan to prevent sticking. Add another third of the egg, and once halfway cooked, roll it up again and repeat with the last third of the egg mixture.

Once cooked, remove the umaki from the pan and let it sit for 2-3 minutes to cool and allow the eggs to set. Then, cut into 2-3 cm wide slices. Serve with ginger and more eel sauce, if desired.