Since I have started doing sushi videos every single day, I figured I should do a quick video to show you how I make tamago, which is that Japanese egg omelette.
Start with a couple of eggs. I like to mix in some mirin and some shoyu (which is soy sauce).
Mix that all until it’s completely combined, and then take out your tamago pan, although you can use a normal pan if that’s all you got.
Coat your pan with just a very very thin layer of oil – you don’t want a lot of oil in here – and then pour in a very very thin layer of the egg that you whisked. Make sure you completely coat the bottom, and let it set. And then once it’s set, roll it up.
I’m using cooking chopsticks for this but you can use a spatula, that’ll work perfectly fine.
Once you’ve rolled it, carefully pour in more of that whisked egg. Coat the bottom again, tipping up the rolled bit so that it gets underneath that too.
Let it set, roll it up, keep doing that until you’ve used up all of the egg.
Once it’s all cooked and all rolled, you can remove it from the pan and slice it up, and you’ve got tamago!
- 2 large eggs
- 1 tsp mirin
- 1 tsp shoyu
- neutral oil for coating
- Whisk the eggs, mirin, and shoyu together.
- Heat a tamago pan or small nonstick skillet over medium-low heat. Lightly coat bottom and sides with a neutral oil.
- Pour 1/3 of the whisked egg into the pan, tipping the pan so it covers the entire bottom.
- When egg has set, use chopsticks or a spatula to roll it up. Scoot it to the other side of the pan, then pour in another 1/3 of the egg mixture to coat the bottom, this time lifting the rolled egg up so some of the uncooked egg mixture gets underneath.
- Repeat until you have used up the egg mixture.
- Remove from pan, and slice if desired. Serve hot, room temperature, or chilled!
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