Fluffy Japanese Omelet with Shrimp and Surimi
This recipe offers a modern twist on tamagoyaki, the traditional Japanese omelet. While tamagoyaki is typically flavored with dashi, this version uses Fish Cake Mix and shrimp to create a deep umami flavor and a unique, fluffy, and smooth texture. A perfect addition to both home and professional kitchens.
Ingredients (for a 25cm × 25cm pan)
| For the omelet: | |
| Fish Cake Mix | 25g |
| water | 70cc |
| eggs (approximately 10) | 600g |
| shrimp | 160g |
| mirin (sweet rice wine) | 70cc |
| sugar | 60g |
| sake | 20cc |
| grated Japanese yam (Yamato Imo) | 25g |
| mizuame (rice syrup) | 15cc |
| salt | approximately 1g |
| oil | as needed |
Preparation Instructions
- ①In a food processor, combine Fish Cake Mix and water. Blend until smooth.
Tip: Pour water into the food processor first, then gradually add Fish Cake Mix for better blending. - ②Add shrimp and continue blending.
- ③Add sugar, sake, salt, and grated Japanese yam. Blend until it is uniform.
- ④Gradually add the eggs in three or more batches, blending thoroughly after each addition.
Tip: Use a spatula to scrape the surimi from the bottom to ensure an even mixture. - ⑤Add mizuame and blend.
- ⑥Lightly oil the interior of a pan and pour in the mixture.
- ⑦Cook over low to medium heat for about 3 minutes.
- ⑧Bake in a preheated oven at 180°C (356°F) for 6 minutes.
- ⑨Return the pan to the stovetop and cook over low heat until the internal temperature reaches 75°C (167°F).
- Alternative: If an oven is not available, cook one side over low heat on the stove, then carefully flip and cook the other side.