Egg And Nori Rolls Tomago Recipes

TAMAGO SUSHI RECIPE

Steps:

• Wash the rice and add it to the rice cooker together with water. Once cooked, transfer to a large bowl and let it cool down slightly. When it's still very warm, stir in the sushi vinegar (or the mixture of rice vinegar, sugar, and salt).
• Beat the eggs in a bowl. Make sure not to over-beat the eggs.
• In another bowl, whisk together water, rice vinegar, sugar and mirin until sugar is dissolved.
• Combine the egg mixture with the seasoning mixture. Whisk gently. Strain the egg mixture through a sieve. Pour the mixture into a measuring cup or a jar with a spout and handle for easy pouring during cooking.
• Heat a rectangular tamagoyaki pan (you can also use a round pan, see notes*) over medium. Then dip a folded paper towel in oil, and apply to the pan.
• Once the oil is hot, pour a thin layer of the seasoned egg mixture into the pan. Tilt the pan to allow the liquid to flow to the edge of the pan.
• After the egg has set a little bit but still soft on the surface, start rolling it into a log shape. Make sure the egg is not cooked too much, otherwise, it won't stick as you roll the log. (It's fine if your eggs are not neatly folded).
• Move the rolled omelette to one side, and apply more oil to the pan with the paper towel. (Remember to apply the oil under the omelette.)
• Pour another layer of egg mixture cover the bottom of the pan. Lift the omelette to let the mixture run underneath.
• When this new layer has set slightly and still soft on the top, start rolling the log back onto the set egg to the other end of the pan.
• Repeat this process until you've used all the egg mixture.
• Remove from the pan and place the tamagoyaki on a sushi mat. Wrap it up and shape the tamagoyaki when it's still hot. Let it rest for about 5 minutes.
• Slice the tamagoyaki into 12 pieces, and set aside.
• Cut the nori seaweed into ¼-inch wide strips. Set aside.
• Take 3/4 handful cooked rice and shape it to a long oval form (about 1 ½ inche). Squeeze the rice gently and flatten the bottom. (You can dip your hands in vinegar water** to prevent sticking.)
• Place a piece of tamagoyaki on the rice, and then press it firmly to sick on the rice.
• Wrap the nori strip around the width of the sushi to secure the tamagoyaki to the rice. Repeat to make 12 pieces.
• Place the assembled Tamago sushi on the plate. Serve with optional soy sauce.

TAMAGOYAKI (JAPANESE ROLLED OMELETTE)

Steps:

• Gather all the ingredients.
• Gently whisk the eggs in a bowl. It's best to "cut" the eggs with chopsticks in a zig-zag motion; do not overmix.
• In another bowl, combine the seasonings and mix well.
• Pour the seasonings mixture into the eggs and whisk gently. Then pour the mixture into a measuring cup with a spout and handle so that it'll be easier to pour into the frying pan.

JAPANESE TAMAGO EGG

Steps:

• Beat eggs thoroughly in a bowl; whisk in dashi stock, sugar, mirin, and soy sauce until sugar has dissolved.
• Place a nonstick skillet or omelet pan over medium heat. Oil the pan with vegetable oil. Pour a thin layer of egg mixture into the hot pan and swirl to coat pan.
• When egg layer is firm on the bottom but still slightly liquid on top, lift up about 1 inch of the edge of the omelet with a spatula and fold end over remaining egg layer; continue rolling the omelet to the end and push the roll to the edge of the skillet. Oil the skillet again if it looks dry; pour another thin layer of egg into the skillet and lift the roll to let the egg flow underneath the omelet roll. Fold the omelet roll over the new layer of egg, continuing to roll to the end as before. Push omelet to edge of skillet.
• Pour a new egg layer into the skillet, oiling the pan if needed. Roll the omelet over to incorporate the next egg layer into the roll. Pour new layers and roll into the omelet until all egg mixture has been used. Remove omelet to a serving platter and cut into 6 equal pieces to serve.

EGG AND NORI ROLLS (TOMAGO)

Steps:

• Toast each sheet of nori until crisp by running it over a gas flame or electric element set on medium heat. Careful not to burn! Set aside.
• In a bowl, beat together eggs, salt and water.
• Heat a skillet on a medium heat; grease lightly. Set 1 teaspoon egg mixture aside.
• Use remaining eggs to make 4 thin omelets. Trim nori sheets to the same size as omelets.
• Place omelet, uncooked side up, on a bamboo mat. Top with 1 sheet of nori.
• Continue stacking omelets and nori until all are used.
• Roll up omelet-nori stack in mat to make a tight, compact cylinder; seal seam with reserved egg.
• Let stand until cold. Remove bamboo mat; cut roll in 12 chunks.

NORI CHEESE TAMAGOYAKI RECIPE BY TASTY

Steps:

• Mix eggs, mirin and salt well.
• Heat a Tamagoyaki pan at low heat. Brush a thin layer of oil on the pan. Wipe off excess with a paper towel.
• Pour ¼ of egg mixture into pan and quickly swirl to cover the entire pan.
• When the egg is set, put a sheet of nori and cheese on top. Roll the egg.
• Pour in ¼ of the egg mixture, lift up the cooked egg roll and let the mixture to flow under it. When the egg is set, roll the omelette toward you. Repeat this procedure one more time.
• Cut the omelette into bite sized pieces, garnish with mayonnaise and tobiko.
• Enjoy!

EGG AND NORI ROLLS

Steps:

• Whisk the soy sauce, wasabi and 60ml (1/4 cup) of the water in a small bowl until well combined. Cover and set aside until serving.
• Crack the eggs into a large jug and add the remaining water. Add salt and use a fork to whisk until well combined.
• Heat 1 tsp of the butter in a 20cm non-stick frying pan over medium-high heat until foaming. Pour a quarter of egg mixture into pan and tilt pan until mixture covers base. As omelette begins to set, lift edge so uncooked egg runs underneath. Cook, uncovered, for 2 minutes or until omelette is set. Slide onto a large plate and cover loosely with foil to keep warm. Repeat in 3 more batches with remaining butter and egg mixture.
• Place the omelettes in a single layer on a clean surface. Top each with 1 nori sheet. Divide carrot, celery and snow pea sprouts among nori sheets, placing down the centre. Roll the omelette up tightly. Trim edges and cut the rolls in half.
• Arrange on a serving plate and serve with the wasabi mixture.