Egg And Nori Rolls Tomago Food

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.

EGG AND NORI ROLLS (TOMAGO)

Steps:

• Toast each sheet of nori until crisp by running it over a gas flame or electric element set on medium heat. Careful not to burn! Set aside.
• In a bowl, beat together eggs, salt and water.
• Heat a skillet on a medium heat; grease lightly. Set 1 teaspoon egg mixture aside.
• Use remaining eggs to make 4 thin omelets. Trim nori sheets to the same size as omelets.
• Place omelet, uncooked side up, on a bamboo mat. Top with 1 sheet of nori.
• Continue stacking omelets and nori until all are used.
• Roll up omelet-nori stack in mat to make a tight, compact cylinder; seal seam with reserved egg.
• Let stand until cold. Remove bamboo mat; cut roll in 12 chunks.

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.

SUPER SUSHI NORI ROLLS

Steps:

• Empty rice into a bowl and run water through it until the water runs clear off the rice.
• Then cover rice in water and boil, adding water continuously until it's all absorbed and you have a sticky rice.
• If you have a bit too much water at the end, when the rice is cooked, just set it in a strainer for a few minutes to drain.
• Now, leave the rice for up to an hour beforehand so it can cool properly.
• You can speed this up a bit by putting it in the fridge to cool.
• When the rice is cool, lay out a tea towel and a nori sheet on top.
• Spread rice thinly over the sheet (a knife dipped in hot water makes this easier), leaving about an inch clear at the bottom and a slightly smaller border around the rest.
• The trick is to not use too much rice, leaving room for it to expand when rolled.
• Choose your fillings (one or two for each roll) and lay out in a thin line across the sheet, about 1/3 of the way from the top.
• Then start rolling from the top.
• The tea towel will help you get it started.
• When it is rolled (the bottom inch of the nori will stick to itself, holding the roll together) take a sharp knife and slice 1 inch rounds.
• Dip in soy sauce and wasabi, topped with ginger slices and enjoy!