Date Maki | SHIZUOKA GOURMET

TAMAGO-MISO-1

Eggs are one single ingredient used all over the World (except for the glacial caps mybe!), and people have come up with infinite ways of preserving them.
Tamago Miso Tsuke/卵黄味噌漬け is a popular way in Japan to preserve egg yolk in miso.
I decided to publish this very simple recipe as it could become useful for a tasty decoration!

INGREDIENTS:

-Raw eggs: 2
-Japanese sake: half a tablespoon
-Miso: 50 g
-Sugar: half a tablespoon

RECIPE:

TAMAGO-MISO-2

-Mix miso, Japanese sake and sugar well.

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-Line two cups (narrow bottom and wide top) with gauze cloth (first clean it in cold clean water and press out all water). Pour half of the miso mix on each.

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-Wash the egg and wipe it clean of water. Use it to fashion a “bed” inside the miso.

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-Break the egg and separate yolk from white. Drop the Egg yolk (only!) inside the miso bed. Cover with cellophane paper and leave inside the refrigeartor for 2 days.

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-After the first two days take the cup out and turn the egg yolk over delicately with a spoon. Leave in the fridge for three~four more days.
It should be ready by then!
It can be safely preserved inside a tightly closed tupperware inside the fridge for up to ten days!

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DATEMAKI-1

I do not need to tell you how much tamagoyaki/Japanese Omelette and Maki/Rolls are popular, do I?LOL
Now, many of you have seen and wondered how to make those Tamagoyaki Rolls? Their real name is “Date maki/伊達巻.
There are cheap and dubious varieties abounding, and frankly speaking, I would recommend everyone to make their own than buy cheap “junk food”-style ones ready-made at supermarkets, so here is a simple and deicious recipe.
It also has the advantage to be very healthy and become a full full meal with a salad!

INGREDIENTS:

-Eggs: 5
-White fish or shrimp (without skin, shell or bones!): 100 g
-Sugar: 3 tablespoons
-Mirin/sweet sake: 3 tablespoons
-Soy sauce: half a tablespoon

RECIPE:

DATEMAKI-2

-This time shrimps were used. I repeat: do not forget to take of heads and shells!

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-In a blender/mixer drop 2 eggs (without the shells!LOL), the sugar, mirin and soy sauce. Blend for 30 seconds.
Add the remaining 3 eggs (without the shells! I told ya, dinya?) and blend for 30 more seconds.

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-Line the bottom of 20×26 cm rectangular mold with a sheet of cooking paper. This should result in an approximately 7 mm thick omelette.

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-Bake in oven at 200 degrees Celsius for 25 minutes.
The surface of the omelette should attain a nice even brown colour.

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-Roll the omelette with a sushi roll bamboo sheet.
The brown surface should on the outside, meaning that you should lay the omelette on the bamboo sheet upside down.
Do this while the omelette is hot.
Don’t wait for it to cool down!

DATEMAKI-7