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    Tamago Yaki(sushi Omelette)

    Rate it! | Read 10 Reviews

    Tamago Yaki(sushi Omelette). Photo by tunasushi Tamago Yaki(sushi Omelette). Photo by BirdyBaker

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    Tamago Yaki(sushi Omelette)

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    Ingredients:

    Servings:

    roll

    Directions:

    Prep Time: 15 mins

    Total Time: 45 mins

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

    Ratings & Reviews:

    • on March 01, 2009

      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.

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    • on January 05, 2009

      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!

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    • on September 11, 2007

      Wonderful! I cut the recipe in half because I have a small tamago pan, and it worked out perfectly. Both my husband and I enjoyed it.

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    • on February 26, 2007

      This was just the thing I was looking for. Thank you for reminding me of Japan again! :)

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    • on January 11, 2007

      Very good, very easy and clear instructions. I bit sweeter than I am used to in tamago, but still quite good. I also would use a bit less soy sauce next time, but overall quite good an reliable. Light & fluffy results.

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    • on January 10, 2007

      When my parents took a trip to Japan last month, I made them buy me a tamago pan just so I can make this recipe. However, in my eagerness, I added 4 tbsp of dashi stock granules instead of stock and my tamago tasted blindingly salty. I tried again, using 2 tbsp of dashi granules and 2 tbsp of sugar, and it was better. Now, having reread the recipe, I will try again using STOCK instead of granules, and I am sure next time it will be fantastic. Thank you for the recipe.

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    • on November 19, 2006

      This is good. However, after reviewing some recipes, I doubled the sugar and it was perfect!

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    • on October 12, 2006

      Wonderful! we scrambled our tamago for a change (scrambled tamago = scramago) to serve with some crispy tofu plain maki and yakisoba and very delicious it was too! Definately a keeper, I subbed a pinch of veg boullion for dashi without any problems.

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    • on March 28, 2006

      I bought a mini tamago pan and tried this out. I got kinda confused about the rolling of the egg part with the second layer.Was I supposed to unroll the first roll and reroll with the second layer??? Since my tamago pan was small, with the amount of egg, I had to do a few batches. My tamago yaki did not look as beautiful as the posted picture, but it sure tasted great!! I'm gonna keep trying this till it looks as good as it taste!!

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    • on August 26, 2005

      I couldn't believe how easy it is to do this. I know I am no expert but the tamago turned out better than I thought it would be, eg, like a swiss roll but it didn't. I didn't rate this with stars because we felt that due to my inexperience in making tamago, it wouldn't seem fair but you can be certain I'll make this again! Oh, I didn't have dashi stock and so used beef stock. And yes, a tamago pan is required. ;-) Aug 17, 2005. Edited. I've now made 4 Tamago Yakis and yes, I am getting better at it!! It's a 4 star recipe! I made Dashi stock which made a difference. I had to add an additional tsp of sugar as hubby insisted that it wasn't sweet enough. The guy I buy my eggs from at the market now likes me even more ;-P

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    About This Recipe

    Tamago Yaki(sushi Omelette)

    on April 29, 2005
    ID #119558

    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.

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    Nutrition Facts

    Tamago Yaki(sushi Omelette)

    Serving Size: 1 (221 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 347.0
     
    Calories from Fat 178
    51%
    Total Fat 19.8 g
    30%
    Saturated Fat 6.2 g
    31%
    Monounsaturated Fat 7.6 g
    38%
    Polyunsaturated Fat 2.7 g
    13%
    Trans Fat 0.0 g
    0%
    Cholesterol 846.0 mg
    35%
    Sodium 478.2 mg
    19%
    Potassium 278.9 mg
    7%
    Magnesium 25.6 mg
    1%
    Total Carbohydrate 14.6 g
    4%
    Dietary Fiber 0.0 g
    0%
    Protein 25.5%
    51%
    Detailed Nutrition Values About Nutrition Info

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