Tamago: Japanese Omelette

I think this omlette is so pretty and different!

Tamago

Ingredients:

6 eggs
1 T soy sauce
1 T mirin (very sweet rice wine)
1 T rice wine vinegar
2 cloves garlic
2 pickled hot peppers (optional)
note: can substitute 2 T white wine for the mirin and vinegar
a fairly large pan, something like a non-stick griddle is best (I use a crepe pan)
a little bit of oil to grease the pan.

Method:

Mince the garlic cloves very finely, and slice the peppers into very thin rings. Beat all the ingredients together as you would for an omelette. I use this method for greasing the pan: dip a sort of balled-up paper towel into about a tablespoon of oil. Wipe the towel on the surface of the pan, which you should heat to medium/high level. When it's hot, spread a very thin layer of the mixture on the pan. When the egg is pretty set, roll the omelette. begin with the edge closest to you and roll it up like you would a rug. You'll end up with a log on the side of the pan away from you. Now, wipe the pan again with the towel, and spread another layer of egg mixture, keeping your log where it is. The new egg mixture will sort of flow under the log and stick to it. That's good. When the second layer is pretty set, roll the log towards you. The new layer will be incorporated, and you'll have a thicker log on the side of the pan closest to you. Repeat the process as many times as you can. You may have to alternate the heat between medium and medium/high to keep the omelette from burning. The recipe will give you about 6 to 7 layers. When you have the finished log, cut it into equal pieces. I like to do this by cutting the log in half, and then cutting each half in half, and so on, until I have 8 pieces about 1 inch in thickness.

Serving Suggestion and Notes: These are really pretty on a plate, I think they look like the rings in tree stumps, you know, the ones that tell you how old the tree is. You can serve them with stir fried veggies, cooked rice, or a simple clear soup. They have an interesting yet familiar taste, and I like to add the sliced hot pepper. It adds just the right amount of heat.