Datemaki Fish Omelet Roll - eggs

Method

• Mix all the ingredients together with a blender except for the oil.
• Spread the oil on a rectangle pan (for omelet) with kitchen paper and preheat on a low heat.
• Pour the dough into the pan and make the surface flat with a spatula.
• Cover the pan with aluminum sheet and cook for 3 minutes on a low heat.
• Then remove from the heat and let it stand for about a minute.
• Remove the covering and cook for three minutes on a low heat.
• Turn the omelet over and cook for a couple of minutes on a low heat.
• Place the omelet on a bamboo mat (makisu), with the brown side down.
• Curve slits in every 1.5cm with a knife.
• Roll it and fix the bamboo mat with two rubber bands.
• Put the roll with the end of the roll down.
• Store in a fridge when cooled down.
• I usually leave it over a night but you can eat a bit sooner, too.
• Slice and enjoy.
• Decoration for kids.
• Mirin-like seasoning()