As part of my Local Roots CSA, I'll be sharing easy ways to use up your produce. From prep to leftover hacks, I hope you learn to love cooking at home as much as I do!
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Gorgeous Styker Farms eggs with big orange yolks are part of my CSA share every other week. As much as I love a porn-y egg yolk pop, I've always wanted to make tamagoyaki . It is a rolled Japanese omelette that is served at the end of an omakase meal. It is sweet and custardy in the middle as a result of the meditative and methodical way of rolling it in a pan. I've researched a bunch of recipes and mine contains less sugar than most.
The first couple of rolls will look ugly, but have faith and keep going. It's worth the effort!
| Things you'll need: | |
| 3 tablespoon dashi stock 2 tablespoons mirin 1/2 tablespoon sugar 1 teaspoon soy sauce |
1 teaspoon salt 6 large (US extra large) eggs, beaten 1/4 cup vegetable oil 1 tablespoon black radish, grated 1 tablespoon beet grated |
Mix the cold dashi stock with mirin, sugar, soy sauce, and salt in a bowl. Crack in the three eggs and beat until uniformly yellow. Check that the sugar has dissolved into the mix thoroughly.
Heat a square pan over medium heat. Soak a paper towel in the vegetable oil and use tongs to wipe the pan with it. You can use any shape pan, just note that the omelette will have irregular edges that you can cut off.
Pour in enough egg mixture to coat the pan and tilt it to spread it around. When the omelet starts to set, roll it up away from you using a spatula. It’s ok if it’s isn’t perfect or breaks. Re-oil the exposed part of the pan with your paper towel.
Pour in more egg mixture into the empty part of the pan, lift up the first roll and let the egg mixture runs underneath. When it looks set but still a little wet, roll the omelet around the first roll to make a single roll with many layers. Repeat the process until you use all of the egg mixture.
Let the egg cool for 5 minutes. Move the roll gently onto a sushi rolling mat covered with a sheet of plastic wrap. Roll the omelet firmly into the mat and leave to stand rolled for 10 minutes in the fridge so it sets.
Cut the omelette into 1.5” pieces and serve with the grated black radish and beet.
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Are you a member of Local Roots? Tag both @Randwiches and @LocalRootsNYC with the hashtag #MadewithLocalRoots when you use your produce. We want to see what you're making!
If you have cooking questions about anything you receive from your farm share, please ask me! I might have a few suggestions.