You’ve probably eaten this, or at the very least seen it, at your local sushi joint. Tamago is a Japanese omelette typically served over sushi rice. And while it’s typically associated with sushi, it’s a delicious omelette on its own.
Tamago can be a little tricky to make, especially if using a regular pan. I have pan specifically made for making tamago that I picked up at a local Korean store for $20. It’s perfect for making rolled omelettes and I use it all the time.
If you don’t want to commit to a new kitchen tool (why tho?) you can use a regular pan. Your tamago just won’t look as nice.
Dashi is a Japanese soup broth. It’s umami-heavy taste is a subtle but important part in making proper tamago. However, unless you have another use for the dashi, buying or making it for the little required here is unnecessary.
Unlike most omelette recipes found here, this makes two individual portions.
Disclaimer: Though unlikely, eating undercooked eggs can cause illness.
- Butter
- 3 Eggs, beaten
- 1 tsp Sugar
- 1 tsp Mirin (Japanese sweet rice wine)
- 1 tsp Soy Sauce
- 1 tsp Dashi (optional)
- Pickled Ginger and Wasabi, to serve
- Stir together all ingredients until well combined and liquid. Separate into two bowls.
- Heat a small amount of butter in a pan over medium heat until frothy.
- Pour in enough egg mixture to just cover the bottom of the pan.
- After around 10-15 seconds, roll the egg towards the handle of the pan. You want the egg to still be a bit runny when you do this, it will continue to cook later.
- Slide the rolled egg to the opposite side of the pan.
- Add a small amount of extra butter onto the exposed surface of the pan and repeat the egg process, rolling the first egg roll inside the new one.
- Repeat the process until the bowl is empty and you have a nice, thick compressed roll of egg.
- Slice and serve with pickled ginger and wasabi.