Ingredients
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4
-
4
-
1
-
1
-
1/2
-
-
-
-
-
-
-
-
-
-
Directions
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.,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 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!
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Steps
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1
Done
|
Beat the Eggs Very Well, Being Sure to Get Them as Smooth as Possible. |
|
2
Done
|
Pour About 1/4 of the Mixture Into a Well-Oiled Tamago Pan and Spread as If You Are Making a Crepe. |
|
3
Done
|
as the Mixture Cooks, Bubbles and Sets, Roll It and Move It to the Back of the Pan. |
|
4
Done
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Add More Oil to the Pan and Some More of the Mixture, Making Sure to Get Some Under the Roll. |
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5
Done
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as It Cooks, Roll the Old Roll Back to the Front of the Pan, Then Again to the Back. |
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6
Done
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Repeat Until You Are Out of Mixture. |
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7
Done
|
Remove Roll from the Pan and Roll as You Would a Sushi Roll, Squeezinng Out Excess Liquid. |
|
8
Done
|
You Can Roll It Into Either a Round or Rectangular Shape and Slice It When It Has Cooled. |
|
9
Done
|
Can Be Served as Is, or as Nigiri, Atop a Mound of Rice Wrapped in a Thin Sheet of Nori. |
