The main gist of the omelette is to cook a quarter of the egg mixture until it is set and then fold it in thirds. Push the rolled omelette to one end of the pan and add more egg mixture to cook. When it sets, fold the omelette back on the new egg sheet and repeat the process for the rest of the egg mixture. You will wind up with a rolled omelette of several layers. And it doesn’t have to be perfect. I overcooked my egg sheet layers while shooting the process and it was still awesome! Just don’t undercook the egg.
My favorite way to enjoy tamagoyaki is in a charashi bowl with a nice assortment of sashimi and vegetables. Make it as simple or as fancy as you like depending on what ingredients you can get your hands on. If you live near a good Japanese or Asian market, you will probably find various fresh sashimi-grade fish. Sometimes Whole Foods or other seafood vendors will have sashimi-grade fish. Sashimi-grade means that the fish has been frozen to low enough temperatures to kill any parasites – that’s why you don’t purchase a hunk of random salmon and slice it up for sushi. Other items that some Asian markets will carry include grilled eel (unagi), octopus (tako), surf clam, masago or tobiko (capelin or flying fish roes). But even if you can’t find good fish, you can always use cooked shrimp, tamagoyaki, vegetables, and whatever else you want.
If you go to the trouble of cooking rice, you may as well go the extra little step for seasoning it. Seasoned sushi rice really brings out the flavors of your sushi and other ingredients. It’s just salt, sugar, and vinegar, but it makes a huge difference. Trust me. The rice is the base layer of your chirashi bowl and you can sprinkle sakura denbu (a pink sweetened flake cod condiment) and kampyo (picked gourd) and roasted seaweed strips on top. I could not find sakura denbu nor kampyo anywhere, so I omitted them. If you really like having some seasoning, I think furikake would work. Then arrange your goodies over the rice. I like to drizzle a little unagi sauce over the eel, tamagoyaki, and octopus and then sprinkle some toasted sesame seeds.
The reason I love ordering chirashi bowls at sushi bars is because of the variety in one bowl. It’s hard to get that much variety at home unless you have many other chirashi bowls to make before the fish spoils. Although, it’s a great excuse to have a chirashi bowl party. Like I said, make it as simple or as fancy as you like – but now you can include your own kickass homemade tamagoyaki.