JAPANESE TAMAGO EGG | ALLRECIPES
Tamago egg is classic Japanese folded omelet sometimes called tamagoyaki. The omelet is sweet, has a light texture, and works well when served over sushi rice and with soy and wasabi sauce for dipping. Tamago is the Japanese word for egg. Mirin is sweet rice wine and dashi is traditional Japanese soup stock (make from kelp or shiitake). These ingredients are now carried in most larger grocery stores or at Asian markets.
Provided by Pokerman11
Categories Appetizers and Snacks Wraps and Rolls
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 6 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 62.8 calories, CarbohydrateContent 2.6 g, CholesterolContent 124.1 mg, FatContent 3.8 g, ProteinContent 4.4 g, SaturatedFatContent 1.1 g, SodiumContent 86.7 mg, SugarContent 2.6 g
TAMAGO MAKI (ALSO TAMAGOYAKI): JAPANESE EGG ROLL RECIPE ...
This recipe makes a nice savory tamago maki. I've put it together using various bits of advice and a lot of experimentation. Moreover, I've made it without a tamagoyaki pan. It can also be put on top of nigiri (rice balls) to make tamagozushi.
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 1 roll, 1-3 serving(s)
Number Of Ingredients 6
Steps:
- Beat the eggs, strain through fine sieve, and add to dashi stock, mirin, sugar, and soy sauce.
- Heat pan (tamagoyaki pan OR a small-ish skillet--a flat, square pan would work best, but I have used a round one with little difficulty) to medium high heat with PLENTY of cooking oil. I find that the oils sold in spray bottles, like Pam, work the best to spread it out evenly.
- Pour enough of the egg mixture onto the pan to spread evenly over the surface, about 1/3 of the mixture.
- Allow mixture to cook just until the egg is set (but not cooked all the way, or the layers won't stick to each other when you roll it). I determine this by looking for the dark yellow, orangish color to appear. Sprinkle some of the green onions over this.
- Start rolling the omlette by picking up the edge farthest away from you and pulling it toward you. I often do this in steps, flipping about 1/4 of the edge over, letting it set, then flipping that over (like a jelly roll) etc, until the entire omlette is rolled up.
- Now, re-oil the exposed part of the pan and add 1/2 of the remaining mixture. Repeat steps 4 and 5.
- Repeat step 5, which should use up the rest of the egg mixture.
- Allow to cool (so that it cooks all the way through) and wrap in paper towel. You can make the shape more rectangular (for tamagozushi, for example) by gently putting pressure on the paper towel.
- Cut into slices (usually 0.25-0.5 cm or so) to serve. Garnish with remaining green onions.
Nutrition Facts : Calories 309.4, FatContent 14.9, SaturatedFatContent 4.7, CholesterolContent 634.5, SodiumContent 639.6, CarbohydrateContent 22.4, FiberContent 0.4, SugarContent 20.7, ProteinContent 19.9
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