Best 3 Tamago Sushi Recipes

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Embark on a culinary journey to savor the exquisite flavors of Tamago Sushi, a delightful dish that embodies the essence of Japanese cuisine. This recipe collection offers a comprehensive guide to crafting this traditional sushi delicacy, providing step-by-step instructions for creating both the fluffy omelet filling and the vinegared rice that perfectly complement each other. Additionally, variations such as Kanpyo Maki, a sushi roll filled with sweet gourd strips, and Inari Sushi, featuring rice-stuffed tofu pockets, expand your culinary horizons and introduce new dimensions of taste and texture. Whether you're an experienced sushi enthusiast or embarking on your first sushi-making adventure, this article equips you with the knowledge and techniques to prepare an authentic and delicious Tamago Sushi experience in the comfort of your own kitchen.

Let's cook with our recipes!

TAMAGO YAKI (SUSHI OMELETTE)



Tamago Yaki (Sushi Omelette) image

Tamago is Japanese for "egg". Tamago yaki is sushi using an egg, like a sushi omelette. I really love it for it's sweet taste and light texture. You need a tamago pan to make this recipe. Any type of stock can be used in place of the dashi for a less fishy taste. Sounds complicated, but after a bit of practice, it gets much easier.

Provided by BirdyBaker

Categories     Lunch/Snacks

Time 45m

Yield 1 roll

Number Of Ingredients 6

4 large eggs
4 tablespoons dashi stock
1 tablespoon sugar
1 teaspoon mirin
1/2 teaspoon soy sauce
salt

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.

Nutrition Facts : Calories 339, Fat 19, SaturatedFat 6.2, Cholesterol 744, Sodium 482.4, Carbohydrate 14.5, Sugar 13.4, Protein 25.5

TAMAGO SUSHI, EGG SUSHI, OR OMELET SUSHI



TAMAGO SUSHI, EGG SUSHI, OR OMELET SUSHI image

Categories     Egg     Appetizer     Healthy

Number Of Ingredients 9

For Egg Omelet:
• 4 large eggs
• 1.5 teaspoons sugar
• 1.5 teaspoons mirin (sweet rice wine)
• 3 tablespoons dashi, a broth containing kelp, bonito flakes, sardines, and shiitake mushrooms (or vegetable broth for vegetarians)
• A pinch of salt
For Sushi Base:
• 2 cups sushi rice
• 1 sheet Nori, dried seaweed square

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.

TAMAGO SUSHI



Tamago Sushi image

Tamago is a thin sweetened egg omelet. Here it is added to sushi with spring onions and mayo for a tasty treat. Please note portion sizes are a guess as I normally use a sushi maker to make this type of sushi.

Provided by PinkCherryBlossom

Categories     Rice

Time 50m

Yield 15-20 pieces

Number Of Ingredients 9

2 eggs
2 tablespoons flour
2 tablespoons sugar
1 teaspoon salt
2 spring onions
2 tablespoons sesame seeds
1 cup cooked sushi rice (try Minado's Perfect Sushi Rice)
3 sheets nori, toasted
2 tablespoons mayonnaise (use Kewpie brand)

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.

Nutrition Facts : Calories 46.5, Fat 1.9, SaturatedFat 0.4, Cholesterol 28.7, Sodium 179.3, Carbohydrate 5.9, Fiber 0.3, Sugar 1.9, Protein 1.4

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your tamago sushi.
  • Make sure your eggs are at room temperature before you start cooking. This will help them cook evenly.
  • Don't overcook the eggs. They should be cooked through, but still slightly soft and fluffy.
  • Use a non-stick pan to cook the eggs. This will help prevent them from sticking.
  • Be patient when rolling the tamago sushi. It takes a little practice to get it right.
  • Serve the tamago sushi with your favorite dipping sauce. Soy sauce, wasabi, and pickled ginger are all popular choices.

Conclusion:

Tamago sushi is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. It's a great way to use up leftover eggs, and it's also a fun and easy dish to make. With a little practice, you'll be able to make perfect tamago sushi every time.

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