1/2 Photos of Tamago Yaki (Sushi Omelette)
Tamago is Japanese for "egg". Tamago yaki is sushi using an egg, like a sushi omelette. I really love it for it's sweet taste and light texture. You need a tamago pan to make this recipe. Any type of stock can be used in place of the dashi for a less fishy taste. Sounds complicated, but after a bit of practice, it gets much easier.
My Private Note
Units: US | Metric
- 1Beat the eggs VERY well, being sure to get them as smooth as possible.
- 2Pour about 1/4 of the mixture into a well-oiled tamago pan and spread as if you are making a crepe.
- 3As the mixture cooks, bubbles and sets, roll it and move it to the back of the pan.
- 4Add more oil to the pan and some more of the mixture, making sure to get some under the roll.
- 5As it cooks, roll the old roll back to the front of the pan, then again to the back.
- 6Repeat until you are out of mixture.
- 7Remove roll from the pan and roll as you would a sushi roll, squeezinng out excess liquid.
- 8You can roll it into either a round or rectangular shape and slice it when it has cooled.
- 9Can be served as is, or as nigiri, atop a mound of rice wrapped in a thin sheet of nori.
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Nutritional Facts for Tamago Yaki (Sushi Omelette)
Serving Size: 1 (221 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 339.0
- Calories from Fat 171
- Total Fat 19.0 g
- Saturated Fat 6.2 g
- Cholesterol 744.0 mg
- Sodium 482.3 mg
- Total Carbohydrate 14.5 g
- Dietary Fiber 0.0 g
- Sugars 13.4 g
- Protein 25.4 g
The following items or measurements are not included: