Tamago Yaki(sushi Omelette)

BirdyBaker's Note:

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.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Yield: 1 roll

• 4 large eggs
• 4 tablespoons dashi stock
• 1 tablespoon sugar
• 1 teaspoon mirin
• ½ teaspoon soy sauce
• salt

Directions:

1. Beat the eggs VERY well, being sure to get them as smooth as possible.
2. Pour about 1/4 of the mixture into a well-oiled tamago pan and spread as if you are making a crepe.
3. As the mixture cooks, bubbles and sets, roll it and move it to the back of the pan.
4. Add more oil to the pan and some more of the mixture, making sure to get some under the roll.
5. As it cooks, roll the old roll back to the front of the pan, then again to the back.
6. Repeat until you are out of mixture.
7. Remove roll from the pan and roll as you would a sushi roll, squeezinng out excess liquid.
8. You can roll it into either a round or rectangular shape and slice it when it has cooled.
9. Can be served as is, or as nigiri, atop a mound of rice wrapped in a thin sheet of nori.

Reviews

[AnnMLove]

This is my favorite tamago recipe! I think the sugar amount is just fine, and I use cooking wine instead of mirin and chicken stock instead of dashi. Thank goodness I don't still live alone--I was making this 3 times a week back then!

[Kayarich]

I think this recipe is so-so. It needs more sugar, next time I will double it. I had to look up the proper way of making it in youtube. Thanks for sharing.

[PKG]

The flavor of the tamago yaki is spot on! I tried it as is. I have dashi granules and made it into stock by doing this (looked it up in a cookbook I had!): 1 teaspoon of dashi granules dissolved into 2 cups cold water. I stored the rest to make more tamago yaki. I found I had to go to youtube to watch a video to get the technique down. The first time making it is a pain, but it really does become simpler with lots of practice! I find spraying the pan with Pam (and wiping it down with a napkin to sop up extra oil) helps in between creating layers prevents the egg from sticking to the pan. I use a spatula and chopsticks and mixed everything in a 4 cup measuring cup for easier pouring. Thanks so much for sharing!