JAPANESE TAMAGO EGG
Tamago egg is classic Japanese folded omelet sometimes called tamagoyaki. The omelet is sweet, has a light texture, and works well when served over sushi rice and with soy and wasabi sauce for dipping. Tamago is the Japanese word for egg. Mirin is sweet rice wine and dashi is traditional Japanese soup stock (make from kelp or shiitake). These ingredients are now carried in most larger grocery stores or at Asian markets.
Provided by Pokerman11
Categories Appetizers and Snacks Wraps and Rolls
Time 25m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 62.8 calories, Carbohydrate 2.6 g, Cholesterol 124.1 mg, Fat 3.8 g, Protein 4.4 g, SaturatedFat 1.1 g, Sodium 86.7 mg, Sugar 2.6 g
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.
Nutrition Facts : Calories 255 kcal, Carbohydrate 13 g, Cholesterol 372 mg, Fiber 0 g, Protein 13 g, SaturatedFat 4 g, Sodium 176 mg, Sugar 13 g, Fat 16 g, ServingSize 2 Tamagoyaki (2 Servings), UnsaturatedFat 0 g
TAMAGOYAKI
Steps:
- In a medium bowl, combine the dashi, soy sauce, and sugar, stir until the sugar dissolves. Add the eggs to the bowl and mix (don't over whisk) to combine. Strain the egg mixture using a medium-mesh sieve over a measuring cup with a spout. Stir and move the eggs with a spoon to get most of the liquid through, a small amount of the thick whites may remain in the sieve.
- Use a rectangular tamagoyaki pan called a makiyakinabe or tamagoyakiki to make this rolled egg dish. If you don't have one, a regular pan will do. Oil the pan before cooking, to prevent sticking. Using a paper towel or reusable equivalent, wipe the sides of the pan with oil to make sure the eggs don't stick to the sides.
- Heat the frying pan over medium heat.
- Pour a thin layer of the egg mixture into the square frying pan, when it starts to set, roll and add a new layer. A Japanese cook would roll the eggs up using chopsticks, however, you can use a spatula or whatever you feel comfortable with to get the job done.
- Cook and roll one thin layer of the egg after another until the mixture is used up. Depending on the size of your pan and how many eggs you use, this process may be repeated multiple times.
- Roll the egg mixture and leave it to rest, then slice and serve; either in Nigiri or Sushi recipe, or just add to a Bento box!
Nutrition Facts : Calories 131 kcal, Carbohydrate 10 g, Protein 8 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 246 mg, Sodium 307 mg, Sugar 8 g, ServingSize 1 serving
TAMAGOYAKI (JAPANESE ROLLED OMELETTE)
Sweet yet savory, Tamagoyaki (Japanese rolled omelette) makes a delightful Japanese breakfast or side dish for your bento lunches.
Provided by Namiko Chen
Categories Side Dish
Time 10m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 199 kcal, Carbohydrate 7 g, Protein 10 g, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 279 mg, Sodium 347 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
TAMAGO SUSHI
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
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
TAMAGO SUSHI RECIPE
Tamago Sushi is sweet and savory, with a light, fluffy texture. It's made with Japanese rolled omelet (Tamagoyaki) and seasoned sushi rice. This classic egg sushi is a favorite for adults and children alike and is usually served for breakfast or as a side dish in a bento box. Tamagoyaki is also delicious when served on top of sushi rice.
Provided by Izzy
Time 1h
Number Of Ingredients 12
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.
Nutrition Facts : Calories 86 kcal, Carbohydrate 15 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 55 mg, Sodium 82 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
TAMAGO YAKI (SUSHI OMELETTE)
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
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
More about "tamago sushi egg sushi or omelet sushi food"
DASHIMAKI TAMAGO (JAPANESE ROLLED OMELETTE ... - RECIPETIN ...
From japan.recipetineats.com
5/5 (3)Category SideCuisine JapaneseTotal Time 20 mins
- Gently beat eggs in a bowl or a large measuring cup, trying to cut the egg white into small chunks but do not beat hard (note 3).
- Place a non-stick frypan (note 4) or a tamagoyaki pan over medium low to medium heat and oil using the oil-soaked paper towel as if you are wiping the pan so that the amount of oil is not excessive.
- When the frypan and oil is heated up (note 5), pour about 1/5 of the egg mixture into the pan. The egg should start cooking straight away and you should see some bubbles lifting the surface of the egg.
TAMAGO SUSHI RECIPE ( OMELETTE SUSHI - 卵 寿司 ) | JAPANESE ...
From uncutrecipes.com
Cuisine JapaneseTotal Time 45 minsCategory Main CourseCalories 270 per serving
- Pour about 1/4 of the mixture into a well-oiled tamago pan and spread as if you are making a crepe.
TAMAGOYAKI RECIPE & DASHIMAKI TAMAGO (JAPANESE ROLLED ...
From japanfoodstyle.com
Estimated Reading Time 2 mins
HOW TO MAKE JAPANESE OMELET – TAMAGO - SUSHI'S EASY KOSHER ...
From super-delicious.recipes
Estimated Reading Time 1 minTotal Time 11 mins
JAPANESE OMELET (TAMAGOYAKI) - COMFORT FOOD INFUSION
From comfortfoodinfusion.com
Estimated Reading Time 2 mins
TAMAGO SUSHI RECIPE - JAPANESE COOKING 101
From japanesecooking101.com
Servings 12
TAMAGO SUSHI (TAMAGOYAKI) - EASY HOMEMADE SUSHI
From easyhomemadesushi.com
Estimated Reading Time 8 mins
SHRIMP AND MOUNTAIN YAM TAMAGO RECIPE - FOOD REPUBLIC
From foodrepublic.com
Servings 4Estimated Reading Time 1 min
TAMAGO SUSHI RECIPE ABBY12 - CHOWHOUND
From chowhound.com
5/5 (1)
TAMAGOYAKI IS A JAPANESE OMELETTE MADE OF SWEET OR SALTY ...
From bonappetit.com
Estimated Reading Time 5 mins
TAMAGO SUSHI RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
4/5 Total Time 50 minsServings 15-20Calories 47 per serving
USUYAKI TAMAGO (EGG CREPE) & KINSHI TAMAGO (SHREDDED ...
From japanfoodstyle.com
Estimated Reading Time 2 mins
TAMAGO EGG – JAPANESE OMELETTE - TAILGATE FOOD RECIPES
From foodlamentable.wordpress.com
Estimated Reading Time 4 mins
TAMAGO SASHIMI RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
Total Time 20 minsCalories 799 per serving
TAMAGO SUSHI - KIKKOMAN UK
From kikkoman.co.uk
Servings 4Category 2356
DASHIMAKI TAMAGO (JAPANESE ROLLED OMELETTE WITH DASHI ...
From sudachirecipes.com
Cuisine JapaneseCategory SidesServings 3-4Total Time 15 mins
TAMAGO SUSHI STOCK IMAGE. IMAGE OF ASIAN, WHITE, FRESHNESS ...
From dreamstime.com
TAMAGO SUSHI (JAPANESE EGG SUSHI NIGIRI) IN 2021 | SUSHI ...
From pinterest.ca
RECIPE & VIDEO: JAPANESE OMELET (TAMAGOYAKI) - FOOD NEWS
From foodnewsnews.com
JAPANESE OMELETTE FOR THE TAMAGO SUSHI : FOOD
From reddit.com
BASICS: TAMAGOYAKI OR ATSUYAKI TAMAGO, JAPANESE SWEET ...
From justhungry.com
SUSHI #SHORTS - TAMAGO - JAPANESE EGG OMELETTE - YOUTUBE
From youtube.com
HOW TO MAKE USUYAKI TAMAGO – SUSHI DAY
From sushiday.com
JAPANESE EGG SAUCE - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
TAMAGO NIGIRI SUSHI JAPANESE EGG OMELETTE FOOD VECTOR ...
From canstockphoto.com
TAMAGOYAKI | TRADITIONAL EGG DISH FROM JAPAN
From tasteatlas.com
WHAT THE HECK IS TAMAGO? - EJJI - EJJI RAMEN
From ejjiramen.com
TAMAGOYAKI & DASHIMAKI TAMAGO (JAPANESE ROLLED OMELET ...
From pinterest.ca
BEST TAMAGOYAKI PAN
From thestylekitchen.com
TAMAGO NIGIRI SUSHI | TRADITIONAL RICE DISH FROM JAPAN
From tasteatlas.com
WHAT IS TAMAGO MAKI SUSHI? – FOOD & DRINK
From smallscreennetwork.com
WHAT IS TAMAGO SUSHI? – FOOD & DRINK
From smallscreennetwork.com
1,419 TAMAGO SUSHI PHOTOS - FREE & ROYALTY-FREE STOCK ...
From dreamstime.com
JAPAN STREET FOOD - JAPANESE OMELETTE TAMAGOYAKI ダシ巻き玉 …
From youtube.com
♥ TAMAGO MUSUBI SUSHI ♥ ~ ANDRE'S THE HOME BAKER
From andresthehomebaker.blogspot.com
TAMAGO YAKI (SUSHI OMELETTE) RECIPE - FOOD NEWS
From foodnewsnews.com
TAMAGO SUSHI (OR TAMAGOYAKI) - THE SUSHI FAQ
From sushifaq.com
EGG OMELETTE TAMAGO SASHIMI (3 PCS PER ORDER) - MR.SUSHI4U
From mrsushi4u.com
TAMAGO SUSHI: RECIPE, HOW TO MAKE, NUTRITION (2021)
From thejapanesebar.com
1,824 JAPANESE OMELET POSTERS AND ART PRINTS | BAREWALLS
From barewalls.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love