Japanese Sushi Eggs Recipes

TAMAGOYAKI: JAPANESE ROLLED OMELET

Steps:

• Gather the ingredients.
• Beat eggs in a bowl.
• Add dashi soup and sugar in the egg and mix well.
• Heat a tamagoyaki pan over medium heat. Oil the pan.
• Pour a scoop of egg mixture in the pan and spread over the surface.
• Cook it until half done and roll the egg toward the bottom side.
• Move the rolled egg to the top side.
• Oil the empty part of the pan and pour another scoop of egg mixture in the space and under the rolled egg.
• Cook it until half done and roll the egg again so that the omelet becomes thicker.
• Cook the omelet until done.
• If you are using a regular frying pan, shape tamagoyaki on bamboo mat.
• Cut tamagoyaki into 1-inch-thick pieces.
• Serve for breakfast, put in a bento as a side dish, or used as a filling in sushi.

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.

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.

JAPANESE SUSHI EGGS

Steps:

• Wash rice thoroughly.
• Drain and rinse until water is clear.
• Drain; add 6 cups water; cover and let sit 30 minutes.
• Bring to a boil; reduce heat and cook for 10 minutes.
• Turn off heat, let stand for 10 minutes.
• Cool rice; mix with rice vinegar and salt.
• Separate egg whites and yolks.
• Chop yolk and set aside.
• Fill whites with rice; garnish with nori, chopped yolk and avocado.
• Serve with wasabi and ginger (optional).