Fusion Tamagoyaki
I love the esthetics of Japanese food, but I know french patisserie is a big influence in Japan. So I have made this slightly irreverent version of the classic Bento staple, a sort of mix between crêpe and tamagoyaki. I also don't mind a little bit of caramelization, which is not in keeping with traditions either.
Mix together: 5 eggs 4 tbsp milk or cream 1/4 tsp salt 0-2 tbsp sugar
1) Lightly oil the pan 2) Pour a thin layer of the mixture 3) Roll to the side Repeat until you get the thickness you prefer. Make sure the layers are not completely cooked before rolling so that it adheres to the previous layer. While the omelette is still not cooked through, move to a sushi mat, shape it into a rectangle with a flat top and give it a friendly squeeze. Let rest while you cook the next omelette to allow it to cook through.
