Japanese omelet with Cod roe wrapped in nori 鱈子と海苔いりだし巻き

This is a dish I made from the cod roe left over after I made nagaimo dressed with cod roe. I posted a similar dish before but this time I wrapped the cod roe with a nori sheet before making it to a Japanese style rolled omelet. Again, I could have done a better job of centering the nori/cod roe.

The cod roe is about a half a sack mixed with sake and Tabasco. I just cut the nori sheet to the width of the square frying pan I used to make the Japanese omelet. I put the cod roe in the center of the nori sheet and rolled it to make a rather flat roll (image below left).

I just mixed two beaten eggs with dashi broth (2 tbs) and added sugar (2 tsp) and salt (a pinch). On medium heat, I put a small amount of vegetable oil (1 tsp) and poured in 1/4 of the egg mixture. When the bottom is set, I placed the cod roe/nori roll on the far side of the pan and started rolling using a spatula, Japanese cooking chop sticks and by tilting the pan to help with the rolling. I poured another 1/4 of the egg mixture into the open area of the pan, lifting the existing omelet so that the egg mixture flows under it. I rolled again and repeated the process until all the egg mixture was used resulting in a rectangular omelet (image below right).

I cut it into 6 pieces (3 for one serving). The cod roe was just barely cooked and was lovely and moist. The addition of nori makes the rolling easier as well as adding a nice oceanic flavor to this dish. The tabasco gave it a slight zing. Of course, the egg part is slightly sweet and dashi adds nice soft texture and delicate flavor. There is no need for soy sauce since cod roe gives enough saltiness. The winning combination! We, of course, had cold sake with this.