If you are craving a delightful and unique sushi experience, Tamago Sushi is the perfect choice. This Japanese delicacy features a sweet, fluffy omelette (tamago) placed atop vinegared sushi rice, creating a balanced and mouth-watering treat. With just a few simple ingredients, you can whip up Tamago Sushi at home, even if you’re new to sushi making. Perfect for a light lunch or as part of a sushi platter, Tamago Sushi will impress both your taste buds and your guests.
Tips to make the Tamago Sushi recipe:
1. Use a Tamagoyaki Pan: While you can use any pan to make the omelette, a rectangular tamagoyaki pan is traditionally used to create the perfect shape. It also makes the rolling process easier.
2. Prep the Ingredients in Advance: Have your eggs and seasonings (sugar, mirin, soy sauce) measured and ready to mix. Doing this will make your cooking process faster and more efficient.
3. Cook on Low Heat: Cooking the omelette slowly on low heat ensures that it has a soft, custard-like texture. Be patient and avoid high heat to prevent burning.
4. Practice Rolling: The key to a good tamago is the rolling technique. Pour a thin layer of egg mixture into the pan, let it cook slightly, and then start rolling from one end. Repeat by adding more egg mixture and rolling until all the mixture is used.
How to Make Tamago Sushi Recipe?
Tamago Sushi Recipe
Equipment
- 1 Tamago pan For making the tamago (Japanese omelette)
- 1 Rice cooker For cooking the sushi rice
Ingredients
- 4 Eggs Large
- 3 tbsp Dashi stock
- 1 tbsp Soy sauce
- 1 tbsp Mirin
- 1 tbsp Sugar
- 1 tsp Salt
- 3 tbsp Rice vinegar
- 1 tbsp Sugar
- 1/2 tsp Salt
- 4 sheets Nori Cut into thin strips
Instructions
- In a bowl, whisk together eggs, dashi stock, soy sauce, mirin, sugar, and salt until well combined.
- Heat a tamago pan over medium heat, lightly oil the pan, and pour a thin layer of the egg mixture.
- Once the egg sets slightly, roll it to one side of the pan, add more egg mixture to cover the pan, and repeat the process until all the egg mixture is used.
- Remove the tamago from the pan and let it cool slightly before slicing into 1/2-inch thick pieces.
- In a small bowl, combine rice vinegar, sugar, and salt until the sugar is dissolved.
- Gently mix the vinegar mixture with the cooked sushi rice.
- Wet your hands with water, and shape about 2 tablespoons of sushi rice into an oval shape.
- Place a slice of tamago on top of the rice.
- Wrap a strip of nori around the middle to secure the tamago to the rice.
- Repeat with the remaining rice and tamago.
- Serve the tamago sushi with soy sauce and pickled ginger.
