Tamago Yaki (Sushi Omelette)

"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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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by tunasushi photo by tunasushi
Ready In:
45mins
Ingredients:
6
Yields:
1 roll
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ingredients

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directions

  • 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.

Questions & Replies

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Reviews

  1. Jonathan Melendez
    This was so fun to make. Not the easiest thing but with practice it can get better! Outside of that, it was super delicious with rice and wrapped in nori!
     
  2. thisyearswinner
    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.
     
  3. 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!
     
  4. Tea Girl
    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.
     
  5. tiffany k
    This was just the thing I was looking for. Thank you for reminding me of Japan again! :)
     
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Tweaks

  1. Jonathan Melendez
    I didn't have the proper pan for it, so I just made it in a round small nonstick skillet and it worked out great!
     
  2. 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!
     
  3. Ilovemy4kids
    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.
     

RECIPE SUBMITTED BY

Hi Everyone! I have just changed my image here on 'zaar. The big bird in the pic is none other than me, BirdyBaker. It was from Halloween 04. I made the costume myself and it was so much fun!. I am a highschool student and I love photography,painting crafts and everything else artistic. I LOVE to write, anything, from essays to fiction to poetry. It's so much fun! I also am very interested in Asian culture and want to work in Japan someday. I have a passion for cooking and try to cook as much as I can, trying to make a different dish each time. I am just crazy over my 3 birds, George Arthur, Bailey and Jazzy, hence the name "BirdyBaker"...lol
 
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