Tamago Sushi Egg Sushi Or Omelet Sushi Recipes

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.

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.

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.