I made this dish at the same time I made “Braised shirataki and tarako” since I had extra tarako. This is one of many variations of Japanese omelet called “tamagoyaki” 卵焼き which I posted one previously.
Tarako mixture: First, remove tarako roe by slicing the membrane and, using a back of the knife, scrape off the roe from the membrane and put it in a small bowl. For three eggs, I used two small sacs of tarako but the amount is totally arbitrary. I add 1-2 tbs of sake and dash of Tabasco (optional) and mix so that it will have nice thick saucy consistency.
For two to three servings (two to three slices per serving), I crack eggs (three, large) in a bowl and add mirin (1 tbs). I then add the tarako mixture and coarsely crumbled nori (half sheet), beat it using chop sticks to mix well. I also add chopped chives but this is optional.
As usual I use a Japanese square frying pan. On a medium flame, I add vegetable oil (1/2 tbs) and add 2/3 of the egg mixture and gently scramble until it is semi-solid. Using a silicon spatula, I push the egg mixture to one end of the square frying pan to make it into a rectangle shape. If needed, I add more oil in the empty portion of the frying pan and add the remaining egg mixture. Again using the spatula, let the egg mixture flow under the rectangle of the eggs by lifting the rectangle. Wait a few moments until the egg on the bottom is set but the surface is still wet. Start rolling the rectangle of eggs so that the surface is all covered with the last layer of the egg mixture. Make sure the end of the seam is well set (you may have to flip it over several times so that all four surfaces are set). I take it out and wrap it in parchment paper to shape (if need be, further wrap it in a bamboo sushi mat to shape – I did not do this this time) and let it cool. The end result is like the image below, a nice rectangular shaped omelet.
I sliced it and served it with grated daikon or “daikon oroshi” 大根おろし (add soy sauce just before eating), finely cut myouga and salted and vinegared cucumber cut in jabara 蛇腹. This is, again, a perfect small dish for sake. Myouga really added to this dish. Myouga flavor is very difficult to describe but it is not scallion or ginger-like and it is just unique.