What would be a better first post on my blog, than a recipe for some sweet omelet sushi (Tamago Yaki)?I've been experimenting with many types of sushi for the last 6 months. This time I wanted to try out someting new. One month ago, I was at this sushi bar, where I tried a variant of Tamago Yaki for the first time. It was a combination of sweet omelet with rice and a nori sheet. That piece really blew my whistle :)
Since it was a first experiment, I only used half the amount of what is suggested on the page.
These are the ingredients:
- 2 eggs
- 1 teaspoon of white sugar
- little olive oil
I broke the eggs into a bowl and poored the sugar over it. Then I stirred the mixture firmly to get a good blended mix. You may want to continue stirring until you have this little layer of fine foam ontop of the eggs.
Heat a little pan on the lowest setting and make sure the pan is oiled all over the surface. Use as little oil as possible to prevent the eggs from getting too greasy.
When the pan is up to temperature, poor a very thin layer of eggs in the pan and spread it as if you were baking pancakes. When the surface dries up, roll the egg like a sushi roll in your pan and leave it there at the side. Then poor in a second layer of eggs and make sure it poors underneath your egg roll. Wait for it to drie up and roll the roll to the other side of the pan. Do this until you don't have any egg fluids left.
Take the pan off the fire and put the roll on a piece of silver paper or something else that enables rolling and squeezing a bit. Then roll and squeeze as much juice out of the roll without wrecking it ofcourse :) When finished place the roll on your bamboo mat and wrap it in there. Put it on the edges of a deep plate so the eggs can cool down to room temperature. The bamboo mat allows the eggs to cool down evenly.
When the eggs have cooled, you can go from there to process your eggs into your favorite nori-rice-eggs rolls or any other variant. You'll find that slicing the eggs like a sushi roll works aswell and is also very delicious.
Some pointers here:
- Patience is key, as you well know
- Make sure you roll your eggs in time. That way they won't turn brown and ruin the looks of your roll :)
- One nicely filled teaspoon with sugar, sweetens 2 medium eggs perfectly. Use more or less to your liking.
- When making a nori-rice-omelet roll, try adding some thin parsley. I think it adds a nice fresh touch to your roll!
Bon appétit :)
