Umaki Eel Filled Rolled Omelette

Umaki Eel Filled Rolled Omelette

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Protein packed to help you endure the harsh heat of summer. This umaki eel filled rolled omelette is the next step in the evolution of the tamagoyaki. Eel, traditionally thought to help you endure hot days, takes the centre stage in this dish. Served hot or cold this dish is perfect for the dog days of summer. Great with a cold drink or cold beer to help you beat the heat. 


1/2 fillet of kabayaki grilled eel
4 eggs
1 tsp cooking sake
2 tsp kabayaki unagi eel sauce
6 tbsp dashi
1 tsp soy sauce
1 tsp sugar
pinch of salt


  1. Prepare the grilled eel by removing it from the package. Place on top of some aluminium foil skin-side down. Top with the cooking sake spread evenly over the fillet. Grill for 1 min. Turn over and grill for another minute. Then turn over again with the skin side down, and spread the kabayaki unagi eel sauce on top and grill for another minute. 

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

  3. Using a square tamagoyaki pan, place a little vegetable oil in the pan and heat on medium high. Pour in 1/3 of the egg mixture into the pan. Using cooking chopsticks, pop any bubbles that form to ensure an even consistency. Place the unagi fillet on top of the middle of the eggs in the pan. When the eggs are half cooked, roll and fold the egg over the fillet.  Place the roll to one end of the pan. 

  4. With kitchen paper and a little vegetable oil, wipe some vegetable oil onto the exposed parts of the pan to prevent sticking. Add another third of egg, and when half cooked, roll again and repeat the same as before for the last third of the egg mixture. 

  5. When finished, remove the umaki from the pan and allow to sit for 2-3 mins to allow it to cool and the eggs to solidify. Then slice into 2-3cm wide slices. Serve with ginger and more eel sauce if desired.