Tamago Sushi Egg Sushi Or Omelet Sushi Recipes

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.

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 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

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.

TAMAGO SUSHI, EGG SUSHI, OR OMELET SUSHI

Steps:

• For Egg Omelet: Break the four eggs. Stir the eggs (specifically with chopsticks) but do not beat hard. Add in the sugar, mirin, dashi or vegetable stock, and salt to the eggs. Stir until the sugar is dissolved and the mixture is well-blended. With an oil-soaked cloth, wipe a rectangular skillet. Place the rectangular skillet on low heat for a few minutes and gently pour the egg mixture onto the skillet. When the bottom of the omelet starts to brown, lift one side of the omelet up and roll it. Each roll should be about two inches wide (more like a fold.) Put the rolled up omelet on a cutting board and cut the edges off. Cut the rolled up omelet to make one by two inch pieces. For the Sushi Base: First cut the nori sheet into thin strips, about 1.5 inches long. Then moisten your hands with water (and maybe rub them with the inside of an avocado.) Form a rectangular block of sushi rice with your hands that matches the omelet slices (or is a little smaller). Once you have made enough of the sushi bases, place the omelet slices on the sushi and tie together with the nori.