Tamago Yaki(sushi Omelette)

Tamago Yaki(sushi Omelette)

Time: 45 mins


  • 4 large eggs
  • 4 tablespoons dashi stock
  • 1 tablespoon sugar
  • 1 teaspoon mirin
  • 1/2 teaspoon soy sauce
  • salt


  • 1 Beat the eggs VERY well, being sure to get them as smooth as possible.
  • 2 Pour about 1/4 of the mixture into a well-oiled tamago pan and spread as if you are making a crepe.
  • 3 As the mixture cooks, bubbles and sets, roll it and move it to the back of the pan.
  • 4 Add more oil to the pan and some more of the mixture, making sure to get some under the roll.
  • 5 As it cooks, roll the old roll back to the front of the pan, then again to the back.
  • 6 Repeat until you are out of mixture.
  • 7 Remove roll from the pan and roll as you would a sushi roll, squeezinng out excess liquid.
  • 8 You can roll it into either a round or rectangular shape and slice it when it has cooled.
  • 9 Can be served as is, or as nigiri, atop a mound of rice wrapped in a thin sheet of nori.
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