Prep 15 mins
Cook 30 mins
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.
- Beat the eggs VERY well, being sure to get them as smooth as possible.
- Pour about 1/4 of the mixture into a well-oiled tamago pan and spread as if you are making a crepe.
- As the mixture cooks, bubbles and sets, roll it and move it to the back of the pan.
- Add more oil to the pan and some more of the mixture, making sure to get some under the roll.
- As it cooks, roll the old roll back to the front of the pan, then again to the back.
- Repeat until you are out of mixture.
- Remove roll from the pan and roll as you would a sushi roll, squeezinng out excess liquid.
- You can roll it into either a round or rectangular shape and slice it when it has cooled.
- Can be served as is, or as nigiri, atop a mound of rice wrapped in a thin sheet of nori.
Thank you for this easy recipe! I just finished a roll. I'm alarmed at the nutrition label next to the recipe. I guess I have to share this.
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!
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.