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I always think the sweet egg sushi is for kids only.  I never touch it when it’s in the assorted sushi platter.  Nevertheless, after tasting the traditional tamagoyaki in Japan and seeing the few famous specialty “egg omelette” stores in Tsukiji  (famous fish market near Tokyo), I changed my view on this egg dish.  I think it’s so fun to learn how to make it, so today I finally used the non-stick square pan I bought a few months ago from a local Japanese market.   After trying 1-2 rolls, I kind of understand the technique of rolling a nice tamagoyaki.

Tamagoyaki (Japanese egg sushi)

  • 4 eggs
  • 1 tbsp mirin
  • dash of salt
  • 1/2 tsp light soy
  • 1/2 tbsp sugar
  • 1/2 tsp dashi powder
  • 1/2 cup water

Brush pan with oil.  Cook over 4 / 10 heat.  You really need to watch a video on Youtube to understand how to cook the egg properly.  Anyways, add a small piece of sushi rice and you get EGG SUSHI !!  (I have a post of sushi rice recipe before)

Tamago sushi, with some simple roll sushi (canned salmon + shredded pork + mayo)

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