This is an alteration of a traditional Japanese omelette adapted as a breakfast sandwich. The perfect blend of sweet to savory and velvety cheese and 12 grain crunch! The perfect brunch sandwich!
Many of the ingredients are substitutions pulled directly from the gardens at Mezzacello. Even on this crisp fall day, Parsley, Mint, and Nasturtium are still thriving. This recipe was prepared with duck eggs as the chickens are adjusting to the autumn light and not giving me a lot of eggs right now.
Tamagoyaki (Japanese omelet) a la Mezzacello
- 3 eggs
- 3 Tbs Dashi stock (3 tbsp water+a pinch of dashi stock powder…I used miso broth)
- 1 1/3 Tbs sugar (This is way too sweet for me. I just use about half or less.
- 1 tsp Soy (I used sushi soy)
- 2 pinches of salt
- 1/4 c Mitsuba Parsley …or any Parsley really. Or substitute spring onion, coriander, mentaiko (roe of pollock) or seaweed
- Daikon radish grated (I used nasturtium chopped)
- Shiso leaf (this is in the mint family…use mint or oregano)
- A splash of soy sauce
- your favorite oil
- 12 grain bread (2 slices each serving)
- mix the ingredients together folding in the Finely chopped greens, and if you don’t have a Tomagoyaki pan, use a frying pan to cook.
- Add oil to Tomagoyaki (square nonstick pan you can buy at any Asian market) and heat slightly.
- Gently cook the Tomagoyaki until the curd has just set.
- You can roll and slice it for a sushi like look, or just fold serve onto bread
- I’ve used it in egg sandwiches. Have fun