Japanese Rolled Omelet
Source of Recipe
adapted from Graham kerr
List of Ingredients
2 large whole red bell peppers
3/4 cup spinach washed and stemmed
(original calls for 1/8 teaspoon salt )
1 pinch freshly ground black pepper
1/4 teaspoon grated nutmeg
1/2 teaspoon light olive oil with a dash of toasted sesame oil
2 cups egg substitute (I prefer Egg Beaters)
1/4 cup Chardonnay wine
2 tablespoons low-sodium tamari or soy sauceRecipe
1. Cut the tops and bottoms off the peppers; remove and discard the cores and seeds, and halve the peppers lengthwise. Place the pepper halves and trimmings on a steamer rack or platform. Bring water to a boil in the bottom of a Stack and Steam or other large steamer. Steam the pepper halves over medium high heat for 20 minutes or until the skin is wrinkled and loose. Remove them and, when cool enough to handle, pull off the loose skin and cut into strips. Reserve 1/2 cup for the sauce.
TO COOK THE SPINACH:
2. Place the spinach leaves on a platform in the steamer and sprinkle with the salt, pepper, and nutmeg. Steam over medium high heat for 1 1/2 minutes or until the leaves are flat. Remove the spinach from the steamer and press out the juice with a fork.
TO MAKE THE OMELET:
3. Preheat a 7 x 5-inch (18 x 12-cm) rectangular Japanese omelet pan over medium low heat and wipe the bottom lightly with oil. Pour 1/3 cup of the eggs in the pan, fully coating the bottom. When the eggs are half-set, lay the pieces of pepper across the middle of the pan and, using chopsticks or a spatula, fold the egg around the pepper away from you so that it rolls up. Now slide the omelet to the end farthest from the handle and turn it out onto the bamboo mat.
4. Pour in another 1/3 cup of eggs. When the eggs are half-set, lay the cooked spinach across the surface and roll up as before. Continue with the remaining egg rolled in the same fashion.
5. Wrap the bamboo mat around the omelet leaving a 1-inch (2.5 cm) overlap. Pull the overlap in tight to squeeze the liquid out of the omelet and to press it into a roll which can be set aside for reheating and slicing. Continue with the remaining egg, half rolled around the spinach, the other half rolled around the red pepper. You will end up with 6 rolls.
TO MAKE THE SAUCE:
6. Put the reserved steamed red pepper trimmings, the wine, and the tamari into a blender and whiz until smooth. Press the sauce through a strainer into a bowl.
TO SERVE 4 PEOPLE: Remove the warmed omelet rolls from the steamer. Slice each one into 4 even pieces. Pour a puddle of warm sauce onto each of 4 warmed plates and set 6 pieces of omelet, three with spinach and the others with red peppers, cut side up, on top of the sauce.
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Notes: In Japan the beaten eggs are cooked in a rectangular pan, rolled around various fillings, and turned out onto a small bamboo mat. The omelet is gently squeezed into a perfect cylinder, then sliced into 2-inch rounds. Don't let this put you off. You can achieve a delicious result with your old round pan. However, if you treat cooking as a hobby as well as a necessity, I think you'll love this new way of serving a familiar favorite. It's actually a lot of fun.
Without the rectangular pan, over a much lower heat, you can use a small, nonstick square or rectangular baking pan and gently set the egg before rolling. Otherwise, use a regular omelet pan and put up with the irregular ends!
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