Japanese Seafood Omelette (Tamago Toji)

Serves 2

¼ cup water dried shiitake mushrooms, pre-soaked (or ½ cup fresh white mushrooms, sliced)
1 green onion negi, finely sliced on the diagonal
1 small can (170g) asari small shellfish/clams, drained (or use canned prawns or crabmeat)*
¼ cup water

¼ teaspoon dashi (granulated type)

3 teaspoons soy sauce
3 teaspoons mirin
3 teaspoons sake
4 eggs, lightly beaten

To serve:

green onion negi, sliced

snipped nori seaweed (take a small piece of nori and snip with kitchen scissors)

1. Reconstitute dried mushrooms by soaking in ½ cup water for at least ½ an hour. Drain and chop finely.

2.  Place the water, dashi, soy sauce, mirin and sake in a small frypan or saucepan. Bring to the boil and reduce to a simmer. Add the mushrooms, green onions (reserving a few to use when serving) and shellfish and simmer until just cooked.  Set aside.

3.  Heat a small frypan and lightly grease with butter or oil. Add half of the eggs, then immediately add half of the seafood mixture, stir through and cook, covered for a few minutes or until just set. Slide omelette directly onto serving plate, fold in the sides. *

4.       Serve topped with negi and snipped nori.

Note: If you don’t have sake, just use sugar or mirin instead, or omit.

*You can use any type of freshly cooked seafood, chopped finely, you will need about ½ cup. Australian Pipis would be ideal.

*I prefer to first slide it onto a piece of baking paper, fold it up, then slide it onto the serving plate.

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