The World-Wide Sushi Restaurant Reference
Glossary entry

Tamago. Eggs, or egg omelet sushi.

Related words and phrases

Tamago yaki. Fried egg.

Reader comments

• ``Yes, it's involved. Most Sushi cookbooks I have document the procedure. My favorite is "Japanese Cooking, a Simple Art" by Shizuo Tsuji. Look up Rolled Omelet. Has good illustrations. ¶ Basically, you need a Tamago pan. Hard to do well without. The basic recipe is:
  • 4 eggs (3/4 cup)
  • 1/3 cup Dashi or light chicken stock (not the canned shit)
  • 1/4 tsp salt
  • 1 Tbsp Mirin or 1 tsp sugar
  • 1 Tbsp light soy sauce
  ¶ Put 1/3 at a time in tomago pan. When partially set, roll it back towards you, regrease rest of pan, add next 1/3. Be sure to lift roll so raw egg flows underneath. When finished, press to shape in a bamboo mat. A little clear liquid should come out when you press. ¶ This is really satisfying when it comes out right. A chef once told me he judges a sushi bar by the quality of their tamago.''

• ``Well, it's not as difficult as it looks, especially if you are willing to give up the perfection of blocks and deal with a slightly browner, thinner piece of egg. ¶ You take 2 eggs and beat them with 1tbsp water (approximate again, I never measure, waht do I know?) and add 3 tsp. sugar. and a dash of salt. Beat until very smooth; then pour into a very small frying pan on low heat. (the smaller the pan (or the number of times you multiply the recipie) the thicker your final product.) Cook very slowly and turn once:and your omelette, looking thing can be cut into more appealing, sushi-like shapes and placed on balls of rice! Presto. (Oh, my little sister likes more sugar than I do, so add more if you wanna.)''

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