Recipe: tamagoyaki (rolled omelette) and chirashi bowl
The overnight low temperature read 33°F on our deck in Crested Butte on Saturday night. That’s just ONE degree above freezing. I am overjoyed. As we said our good-byes this evening at our annual neighborhood picnic, I noticed everyone had donned their fleece or down jackets. Despite warm (70s) temperatures in Crested Butte during the day, it is deliciously cool when the sun drops low in the sky. You can feel it – the turn that summer takes in the high country when it’s no longer hot from day to night, but hot and cool. A subtle change, but you feel the presence and some of us get a little giddy.
our lovely view on our hike
a carpet of huckleberry plants
Going from Nederland to Crested Butte has me shifting gears. There is a whole different set of trails to run, hike, or forage. Weather patterns are different. And instead of photographing towering moose who could charge me and my camera equipment in an instant, I am stalking adorable beavers swimming recreational laps in their lakes who pose zero threat to anyone who isn’t a tree.
two beavers paddling about like it’s adult swim
moseying along the shoreline
Shortly after we got our place in Crested Butte last year, our favorite sushi bar in town shut its doors for good. Jeremy was pretty heartbroken, but living in Colorado mountain towns, you get used to either doing without or doing it yourself. If it’s food-related, I generally go for the latter. As sushi goes, some recipes come down to whether or not you can source an ingredient. However, there are items you can make from pretty basic ingredients. One of my favorites is tamagoyaki, a Japanese rolled egg omelette.
you will need eggs, mirin, sugar, salt, and dashi (or instant dashi granules)
You can purchase tamagoyaki frozen from some Asian grocery stores, but I have yet to find one that tastes good. My local sushi bar in Boulder makes it in house and it is excellent. There are different levels of effort for producing these omelettes from a plain old egg sheet to a rolled omelette to a fancy one with fish. I decided to try my hand at the basic rolled omelette. For dashi, you can make your own (beyond the scope of this post), use liquid dashi concentrate, or use hondashi instant dashi granules. (I add one teaspoon of granules to a cup of boiling water to yield one cup.)
pour the dashi into the salt and sugar
add the mirin
beat the eggs in a medium bowl
beat in the dashi mixture
**Jump for more butter**