Joining the Fun-EoMEoTE time!

Ever since I first heard about IMBB, I've wanted to get involved in one of these on-line cooking challenges.

It's a great way to learn new recipes, meet new people, and best of all...it's not a competition. Nobody wins. It's all for fun. Fits my philosophy to a 'T'.

So, when I saw Julia's entry in the latest EoMEoTe, I knew I had to get in on this.

My creation?

Tamago Toast Nigiri



Tamago
4 eggs
1 Tbl. mirin
1 Tbl. sugar
1 1/2 tsp. soy sauce

Toast
One French baguette
Butter, or spray butter
Cooking spray

Sauce
Soy sauce
Wasabi paste

Garnishes
Pickled ginger
Wasabi paste

For tamago:
Whisk all ingredients together. Pour a thin layer into a well-oiled pan (a tamago pan is preferred, but you can use a small frying pan) over medium heat. Cook until just set. Using a spatula (or if you're adventurous or have had years of practice, chop sticks), roll up layer of egg to one side of pan. Pour in another layer of egg, letting it flow under the rolled up egg. When set, roll again, starting with the already-rolled side. Repeat until all egg is cooked, and you have a thick roll of egg.
Wrap tightly in a kitchen towel, and press with a heavy weight for a few minutes.
When pressed, slice into 1/2-3/4" pieces.

For toast:
Coat a frying pan with cooking spray. Slice baguette in half, vertically. Cut baguette halves into 3" pieces. Spread or spray butter on both sides, and place in heated pan. On medium-high heat, toast baguette slices till well-toasted and browned on both sides. Set aside.

For sauce:
In a small bowl or ramekin, mix 1/4 tsp. wasabi and 1 tsp. soy sauce till combined (adjust to your own taste). Set aside.

Assembly:
When ready to assemble, drizzle a small amount of sauce over toast. Top with a piece of tamago. Drape a long piece of picked ginger, diagonally, across the tamago. Top with a toothpick's worth of wasabi paste (again, adjust to your own level of hotness).



Enjoy!