Tamago Yaki (Sushi Omelette)
photo by Jonathan Melendez
- Ready In:
- 4 large eggs
- 4 tablespoons dashi stock
- 1 tablespoon sugar
- 1 teaspoon mirin
- 1⁄2 teaspoon soy sauce
- 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.
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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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