Keiko's Tamago Yaki

Submitted by Dori K.

"My mom was a caterer in her younger years and one of her specialties was sushi. Not just rolls, but nigiri (individual rice balls with ingredients on top), and one of the easiest, a mound of sushi rice with all the ingredients sprinkled on top (this was long before individual sushi bowls were popular.) When sliced really thinly, these eggs create a beautiful topping to any sushi bowl because they separate into threads."

 

• Ready In: 45mins
• Ingredients: 6
• Yields: 1 roll

ingredients

• 2 teaspoons oil, divided
• 5 eggs
• 1 tablespoon sugar
• 1⁄4 cup water
• 1⁄2 teaspoon cornstarch
• 1 dash salt

directions

1. Using 1 tsp of the oil, heat a tamago yaki or deep square fry pan over medium heat (5).
2. Beat the ingredients together in a medium bowl until smooth.
3. Pour half of the egg mixture into pan and quickly tilt pan to cover the bottom of the pan and half way up the side of the front of the pan (the side away from the handle.).
4. Using a thin spatula, starting at the top of the pan, start slowly rolling egg toward you. Begin with about a half inch, let it set for at least 30 - 60 seconds. Continue to roll toward you, letting egg set for at least 30 - 60 seconds between rolls (the roll will continue to get bigger.).
5. When the egg roll is at the bottom (end closest to you) of the pan, push the whole roll back towards the top of the pan again. Reduce heat to (4). Put in 1/2 tsp of oil, pour half of the remaining egg mixture into the pan and tilt the pan around to cover the bottom, and especially toward the top to make sure that it is connected to the roll. Continue to roll the egg toward you in the above procedure.
6. Repeat one more time with remaining egg mixture.
7. When you reach the end of the roll, tilt roll on it's end to seal the roll. Keep turning roll over a couple of times to make sure that the roll is cooked completely through, if necessary reduce heat to prevent roll from getting too dark or burned.
8. Remove from pan and let set on plate for 5 minutes. Slice roll, thickness will depend on how you are serving them. If you are serving them on nigiri, cut them thinner. If you serve them on top of a bowl of rice or on a plate you can cut them thicker.