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Nutrition Facts
Serving Size 1 roll 220g Recipe makes 1 roll) The following items or measurements are not included below: dashi stock
Calories 347
Calories from Fat 178		(51%)
Amount Per Serving		%DV
	Total Fat 19.9g	30%
	Saturated Fat 6.2g	31%
	Monounsaturated Fat 7.6g
	Polyunsaturated Fat 2.7g
	Trans Fat 0.0g
Cholesterol 846mg		282%
Sodium 478mg		19%
Potassium 278mg		7%
Total Carbohydrate 14.6g		4%
	Dietary Fiber 0.0g	0%
	Sugars 14.3g
Protein 25.5g		51%
how is this calculated?

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Tamago Yaki(sushi Omelette)

Recipe #119558 | 45 min | 15 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: BirdyBaker
Apr 29, 2005

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.

1 roll (change servings and units)

Ingredients

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

Directions

1
Beat the eggs VERY well, being sure to get them as smooth as possible.
2
Pour about 1/4 of the mixture into a well-oiled tamago pan and spread as if you are making a crepe.
3
As the mixture cooks, bubbles and sets, roll it and move it to the back of the pan.
4
Add more oil to the pan and some more of the mixture, making sure to get some under the roll.
5
As it cooks, roll the old roll back to the front of the pan, then again to the back.
6
Repeat until you are out of mixture.
7
Remove roll from the pan and roll as you would a sushi roll, squeezinng out excess liquid.
8
You can roll it into either a round or rectangular shape and slice it when it has cooled.
9
Can be served as is, or as nigiri, atop a mound of rice wrapped in a thin sheet of nori.

Questions about this recipe?

Featured Reviews for This Recipe

From: Kayarich

On Mar 1, 2009

I think this recipe is so-so. It needs more sugar, next time I will double it. I had to look up the proper way of making it in youtube. Thanks for sharing.

0 people found this review helpful

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From: Tea Girl

On Sep 11, 2007

Wonderful! I cut the recipe in half because I have a small tamago pan, and it worked out perfectly. Both my husband and I enjoyed it.

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From: tunasushi

On Nov 19, 2006

This is good. However, after reviewing some recipes, I doubled the sugar and it was perfect!

2 people found this review helpful

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From: PKG

On Jan 5, 2009

The flavor of the tamago yaki is spot on! I tried it as is. I have dashi granules and made it into stock by doing this (looked it up in a cookbook I had!): 1 teaspoon of dashi granules dissolved into 2 cups cold water. I stored the rest to make more tamago yaki. I found I had to go to youtube to watch a video to get the technique down. The first time making it is a pain, but it really does become simpler with lots of practice! I find spraying the pan with Pam (and wiping it down with a napkin to sop up extra oil) helps in between creating layers prevents the egg from sticking to the pan. I use a spatula and chopsticks and mixed everything in a 4 cup measuring cup for easier pouring. Thanks so much for sharing!

1 person found this review helpful

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