Tamago Yaki Sushi Omelette Recipes

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.

TAMAGOYAKI (JAPANESE EGG OMELET) RECIPE BY TASTY

Steps:

• In a small bowl, combine the dashi, salt, soy sauce, sugar, and water. Mix until everything is dissolved.
• In a medium bowl, beat the eggs and add the seasoning mixture. Mix until well-combined.
• Heat a tamagoyaki pan over medium-high heat. Brush a thin layer of oil on the pan.
• Pour a third of the egg mixture into pan and quickly swirl to cover the entire pan. When the egg is half-set, gently roll the egg.
• With the rolled egg still in the pan, pour in another third of the egg mixture. Lift up the rolled egg and let the mixture to flow under it. When the egg is half-set, roll the omelette toward you. Repeat with the rest of the egg mixture.
• Slice into bite-sized pieces.
• Enjoy!

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.

TAMAGO YAKI (SUSHI OMELETTE)

Steps:

• 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.

AUTHENTIC JAPANESE TAMAGO-YAKI

Steps:

• Beat the eggs in a bowl.
• Add sugar, Dashi, Soy sauce to the bowl and mix well.
• Heat oil in an omelet pan.
• For an easy omelet just pour the whole mixture into a large pan and lift up the edges to let the wet egg run underneath. Take off the heat just before top is firm. A more advanced and authentic cooking requires a rectangular omelet pan and folding/rolling the egg.
• * I buy the dashi as I would chicken bouin from the asian grocer and then usually sprinkle a pinch or less into the mix rather than mix the liquid form. It really helps the flavor round out.

TAMAGO SUSHI

Steps:

• In a bowl beat eggs, flour,sugar and salt together.
• Heat a non stick or lightly oiled pan on a medium heat. I normally use a small frying pan to give me a 1/4 inch thick omelette.
• Cook egg mix until golden on both sides.
• Allow to cool and slice into 1/2 inch thick slices.
• Slice the spring onions lengthways into long thin strips. Depending on preference you can use the white only or all parts of the onion.
• In a small dry frying pan place the sesame seeds and heat over a medium heat until they turn golden brown and become aromatic; watch carefully they burn very easily.
• Assembling the sushi. There are two ways to assemble this sushi you can either make fat rolls (futomaki) or layered sushi (nigari) I will describe both.
• Rolls (futomaki):.
• Lay a sheet of nori down on a sushi rolling mat.
• Spread 1/3 of the rice over the nori pressing down well; leave a 1 inch gap at the side nearest to you.
• Leave a 1 inch gap on the rice at your side and place 1/3 of the onion, sesame seeds and omelet; top with a line of the mayonnaise.
• Take the inch of seaweed that is showing and fold over the rice, continue rolling up the seaweed using the mat if needed as an aid. You should end up with a cigar shaped roll.
• Remove the roll to a plate and place in the fridge, make the other rolls in the same way.
• When the sushi is cool, use a sharp knife dipped in salted water to slice into 1/2 inch slices.
• The end sections will look untidy so eat them and arrange the rest of the pieces on a plate.
• Layered (nigari):.
• Line 9 x 13 inch pan with cling film.
• Place 1/3 of the sushi rice in a layer on the bottom.
• Place one of the nori sheets on the rice adding more around the sides if needed.
• Place the sliced omelet on top of the nori leaving 1/2 inch gaps between the slices.
• Place the spring onions in the gaps and top each one with a thin line of the mayonnaise.
• Sprinkle with sesame seeds and top with another sheet of nori.
• Add another 1/3 of the rice.
• Add the other nori sheet.
• Add the rest of the rice.
• Press down the top of the sushi with another pan covered in cling film.
• Turn the sushi out onto a board and using a sharp wet knife cut into squares.